Raspberry buns

Raspberry buns
These raspberry cakes are so easy to make and will keep well for a few days. You can vary the recipe by adding blackberries, strawberries or blueberries. 

150g butter

150g icing sugar

50g plain flour

100g ground almonds

2 eggs

aprox 40-50 raspberries

Preheat the oven to 170°C / 325°F / Gas Mark 3. Place muffin cases in a tin.

Melt the butter and leave aside to cool.

Sieve the icing sugar, flour and ground almonds together.

Beat the eggs and add to the mixture.  

Add the cooled melted butter and combine well, it should resemble a soft batter.

Pour into the muffin cases and dot each cake with 4 or 5 raspberries.

Transfer to the oven and cook for 15-20 minutes until the cakes are firm in the centre.

Remove them from the tins. Dust them with icing sugar. 

Serves
makes 12 cakes

Main ingredients
Flour, Fruit, Eggs

Recipe Type
Party Food, Cakes & Baking, Kids Food, Lunch Box, Cake Stall, Cupcakes

Special Info
Gluten free, Vegetarian

Level of Difficulty
Easy

We tested this as a gluten free recipe and found that it worked really well! Just substitute the flour with a gluten free alternative.

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