Secret Centre Cake Bites
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
36
- Ingredients
- 0.333 cup self-rising flour (sifted)
- 2 tsps Baking powder
- ½ cup ground almonds
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp Almond essence
- ½ cup Raspberry jam (jelly)
Product recommendation
Suggested variation; try making an almond drizzle to ice the cakes: mix 225 g icing sugar with (1/2) tsp almond essence and just enough boiling water to make a runny glaze.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 36-hole silicone mini cupcake mould.
2.
Combine the flour, baking powder, ground almonds, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide half of the mixture between the moulds, then add a small spoonful of raspberry jam in the centre of each one.
4.
Top with the rest of the cake mixture then transfer the tin to the oven and bake for 10 - 15 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.
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