TCIF: Twice Cooked Raspberry Cakes

Mimi ON Jun 10, 2011 AT 9:52 am

Twice Cooked Raspberry Cakes

Twice Cooked Raspberry Cakes

by Sarah Adams

I realise that not everybody is going to have this problem…..TOO MUCH CAKE!

But I make a lot of novelty cakes with weird and wonderful shapes so I have A LOT of excess cake going spare. This recipe is for all of those off cuts that are just begging to be enjoyed.

Pro Tip: If you don’t suffer from this affliction then buy a slab of Madera cake and use that instead!

Twice Cooked Raspberry Cakes

Twice Cooked Raspberry Cakes

Ingredients:

Makes 9 cakes
140g ground almonds
100g caster sugar
40g plain flour
100g un salted butter, room temperature
1 large egg
¼ teaspoon baking powder
10g Ameretto
300g cake crumbs
100g frozen raspberries

Preparation:

Pre-heat your oven to gas4/180˚C and put your cupcake cases into a muffin tray.

In a bowl, beat the butter with the sugar for 5 minutes and then add the egg.

Mix all of the dry ingredients and fold them in, adding the ameretto last.

Place the mixture into the cases and press 3-4 raspberries into the centre of each cake.

Bake in the oven until golden and puffed up – this should take around 20 minutes.

Leave them to cool in the cases and then remove and serve with fresh raspberries.

A much nicer way to eat “unwanted” cake!

BAKING NEWS…

Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Mapled Walnut Cake


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