Fruity Honey Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 0.333 cup self-rising flour (sifted)
- ½ cup ground almonds
- ¼ cup superfine caster sugar
- ½ cup honey
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp Almond essence
- To decorate
- powdered sugar (for dusting)
- 6 Strawberries (halved)
- 12 Raspberries
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground almonds, sugar, honey, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool.
4.
Dust the cakes with icing sugar then top each one with half a strawberry and a raspberry.
