Mini Fruit Cakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 ⅔ cups Raspberries
- 1 ½ cups self-rising flour
- ½ cup Almond flour
- 1 tsp Baking powder
- 1 egg
- ⅞ cup cream (18% fat)
- 2 Tbsps Crème fraiche
- ⅖ cup sugar
- 2 Tbsps Raspberry liqueur
- ¼ cup butter (melted)
- ⅔ cup Marzipan (chopped)
Preparation steps
1.
Heat the oven to 180C, 350F, gas 4. Place paper cases in a 12 hole muffin tin.
2.
Set 12 raspberries aside for the decoration
3.
Mix the remaining raspberries with the flour, almonds and baking powder
4.
Mix the egg with the cream, creme fraiche, sugar, liqueur and butter in a mixing bowl. Quickly stir in the flour mixture.
5.
Spoon half the mixture into the paper cases. Cover with marzipan, then spoon over the remaining mixture. Place a raspberry in the top of each bun.
6.
Bake for 20-25 minutes until golden brown. Remove from the oven and leave in the tins for 5 minutes. Remove from the tins and cool on a wire rack.
