Soft Shell Cakes
ready in 25 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease the muffin tin with butter and dust with flour. Place one raspberry inside each cup.
Melt the butter and leave to cool. Stir in the orange juice and zest, sugar, eggs, egg yolk, flour, chestnut flour, cocoa, baking powder and a pinch of salt so that a smooth dough is formed.
Fill about 2/3 of the cups in the muffin tin and bake for around 10 minutes until golden brown. Remove from the oven and knock out of the tin.
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