Blackberry-Almond Tea Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these buttery little cakes for breakfast or as a midday snack with a cup of hot tea. Prep and Cook Time: 45 minutes. Notes: You can substitute about 1 1/2 cups raspberries for the blackberries if you like. Ingredients:
1/2 cup (1/4 lb.) butter, at room temperature |
1/4 cup granulated sugar |
1 package (7 oz.) almond paste |
2 teaspoons freshly grated orange zest |
2 large eggs |
1 cup all-purpose flour |
2 cups fresh blackberries (see notes) |
powdered sugar |
Directions:
1. Preheat oven to 350°. In a bowl, combine butter, granulated sugar, almond paste, and orange zest. With a mixer on high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 1 or 2 minutes. Add flour, stir to mix, then increase speed and beat until well blended. Batter will be thick.
2. Fill a pan of 12 buttered or paper-lined muffin cups (1/2-cup capacity) about 2/3 full with batter. With a small flexible spatula, spread batter smooth. Arrange a few blackberries on top of batter in each cup; lightly press berries into batter.
3. Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.
4. Note: Nutritional analysis is per serving.
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