How to make it

  • Preheat your oven.
  • For the Syrup:
  • In a small saucepan place the white sugar, zest, juice and butter.
  • Stir over a medium heat until the butter has melted and the sugar dissolved.
  • Remove from the heat and set aside.
  • For the Cake:
  • Mix the soft butter, sugar and eggs together until they’re well combined.
  • Add the ground almonds and sifted flour, baking powder and salt.
  • Stir through the milk until just combined and set aside.
  • Share the raspberries evenly between 4 greased teacups or individual muffin pans (250ml capacity).
  • Spoon 3 tablespoons of the syrup over each cup with the raspberries, leave the remaining syrup for serving.
  • Spoon the cake batter into each cup over the raspberries and smooth the tops.
  • Place the cups into a baking dish for ease of moving and bake for 20 to 25 minutes or until cakes are golden and cooked through when tested with a skewer.
  • Leave cakes to cool for a few minutes before turning out onto serving plates and topping with a little extra syrup.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • peetabear 8 years ago
    these look and sound great...five forks
    Was this review helpful? Yes Flag
  • 22566 8 years ago
    This sounds..Wonderful,would be very nice for a dessert,or brunch lunch.

    Thank-you for this very nice recipe.

    Kind Regards
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes