Berry and almond cakes
Berry and almond cakes - super quick and easy to make cupcakes, delicious and perfect partner to your afternoon tea. An all-in, food processor recipe.
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Servings: 12
Calories: 270kcal
Ingredients
- 250 g 9oz mixed berries (I used frozen)
- 140 g 5oz ground almonds (almond meal)
- 140 g 5oz butter, softened
- 140 g 5oz raw sugar
- 140 g 5oz wholemeal (wholewheat) self-raising flour
- 2 free-range eggs
- 1 teaspoon vanilla extract
- 2 tablespoon slivered almonds
- icing sugar to serve
Instructions
- Pre-heat the oven to 160C(320F) fan-forced and grease a 12 hole muffin tin. I used a silicone pan and didn’t need to grease it.
- In the bowl of a food processor, give the berries a quick whiz to chop them up then scrape them out and set aside.
- In the same food processor (no need to clean the bowl), blitz the almonds, butter, sugar, flour, eggs and vanilla until well combined (scrape down the sides a couple of times to make sure there are no dry ingredients stuck.
- Add the berries back in and give it a quick whiz just until they are marbled through the batter.
- Divide the batter between the muffin holes.
- Sprinkle the slivered almonds on top and bake for 30-40 minutes or until a cake tester inserted in the middle of one comes out clean.
- Transfer to a wire rack to cool completely and then dust with icing sugar before serving.
Nutrition
Calories: 270kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 86mg | Potassium: 53mg | Fiber: 2g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
