Individual Berry Cakes with Cream Top
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cakes
- 1.333 cups self-rising flour (sifted)
- 2 tsps Baking powder
- ⅞ cup butter (softened)
- 4 eggs
- ⅞ cup caster sugar
- 3 Tbsps milk
- ½ cup Almond flour
- 1 cup Raspberries (plus extra to decorate)
- For the vanilla cream
- 1.333 cups double cream
- 2 Tbsps powdered sugar
- vanilla extract
Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spatula, 1 Brush, 1 Grill pan, 1 Salad spinner
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Place paper cases in a 12-hole muffin tin.
2.
Put all the ingredients for the cakes in a mixing bowl and beat with an electric whisk until smooth. Alternatively beat well with a wooden spoon.
3.
Gently stir in the raspberries.
4.
Spoon the mixture into the paper cases to half-fill them and then bake for approx. 20 minutes until golden and risen.
5.
Remove to a wire rack to cool.
6.
For the vanilla cream: whip the cream until softly peaked. Sift in the icing sugar and stir into the cream with the vanilla extract.
7.
Spoon into a piping bag fitted with a star-shaped nozzle and pipe on top of each muffin. Top with fresh raspberries.
