Blackberry Almond Tea Cakes
Serves
12
Total Time
45mins
Calories
290
Dense and luxurious almond tea cakes, with juicy blackberry surprises.
- Powdered sugar
240 g (about 2 cups)
- All purpose flour
17 g (about 2 ⅛ tablespoons)
- Ground almonds
150 g (about 1 cup)
- Egg white
6 (about 180 g)
- Salted butter
200 g (about ¾ cup)
- Powdered sugar
as needed
- Blackberries
150 g (about 1 cup)
INGREDIENTS
- 1. Pre-heat oven - 190°C
- 2. Grease a clean muffin pan
- 3. Add powdered sugar, all purpose flour and ground almonds to a clean medium bowl
- 4. Mix briefly until blended
- 5. Add egg white to the batter one by one
- 6. Add salted butter to a clean small bowl
- 7. Melt
- 8. Let cool
- 9. Mix in content of small bowl to batter until well combined
- 10. Transfer batter to muffin pan
- 11. Press blackberries gently into the batter
- 12. Bake - 5 min, 190°C
- 13. Bake until golden brown - 15 min, 170°C
- 14. Let cool - approx 5 min
- 15. Transfer to a cooling rack and leave until completely cool
- 16. Dust with powdered sugar
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
