Raspberry buns
These raspberry cakes are so easy to make and will keep well for a few days. You can vary the recipe by adding blackberries, strawberries or blueberries.
150g butter
150g icing sugar
50g plain flour
100g ground almonds
2 eggs
aprox 40-50 raspberries
Preheat the oven to 170°C / 325°F / Gas Mark 3. Place muffin cases in a tin.
Melt the butter and leave aside to cool.
Sieve the icing sugar, flour and ground almonds together.
Beat the eggs and add to the mixture.
Add the cooled melted butter and combine well, it should resemble a soft batter.
Pour into the muffin cases and dot each cake with 4 or 5 raspberries.
Transfer to the oven and cook for 15-20 minutes until the cakes are firm in the centre.
Remove them from the tins. Dust them with icing sugar.
Serves
makes 12 cakes
Main ingredients
Flour, Fruit, Eggs
Recipe Type
Party Food, Cakes & Baking, Kids Food, Lunch Box, Cake Stall, Cupcakes
Special Info
Gluten free, Vegetarian
Level of Difficulty
Easy
We tested this as a gluten free recipe and found that it worked really well! Just substitute the flour with a gluten free alternative.
