>Raspberry burst cakes

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I first put together this recipe – inspired by Nigella Lawson “How to be a domestic goddess” my then bible-book – because I was looking for a cupcake recipe and every single one was either too fluffy and not tasty enough or simply dry and still not tasty. This is nice because the ground almond makes the mix slightly gooey in the middle and crispy outside! And of course, the raspberries give it a crisp, zesty flavour that I love.

Frozen raspberries 200g
Ground almond 50g
Self-raising brown flour 60g
Melted butter 125g
Sugar 125g
Beaten eggs 2
Lemon 1 (juice and zest)

Measure the flour, ground almond and sugar into a bowl. Melt the butter and add to the mix. Beat the eggs and add them too. Add the lemon juice and zest. Put the mix in the fridge while you prepare your muffin tray with paper cases and warm the oven.

Then fold in the raspberries (fresh or frozen); breaking them a little but keeping most of it intact so the mix doesn’t turn pink and “barbie” looking!

Fill each case up to 2/3 and put in a hot oven (225) for 15 to 20mn or until nicely raised and brown but check the mix is cooked: it should be moist and sticky but not raw! (I made that mistake today!)

This amount of mix makes 12 large cupcakes.

Late afternoon, we enjoyed these with scones over a glass of excellent rum from Marie-Galante, a small paradise off the coast of Martinique that produces some of the best nectars on this planet… I think we all agreed?! Let’s seal that with a toast, Ivan?

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One response to “>Raspberry burst cakes

  1. Pingback: Union Jack vanilla shortbread and berries layered cake | travels around my kitchen

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