Raspberry And Almond Teacake

Easy to make and endearingly soft, these raspberry and almond teacakes are a total tea-time treat.

The ingredient of Raspberry And Almond Teacake

• 65g butter softened
• 1 2 cup caster sugar
• 1 egg
• 2 tsp vanilla extract
• 1 cup self raising flour sifted
• 1 3 cup milk
• 1 2 cup almond meal ground almonds
• extra 2 tbsp milk
• 1 1 2 cups well ventilated light or frozen raspberries
• 10g butter melted
• 2 tsp caster sugar

The Instruction of raspberry and almond teacake

• preheat oven to 180u00b0c 160u00b0c fan forced oven line a 12 hole 1 3 cup capacity muffin pan considering paper cases
• using an electric mixer prominence butter sugar egg and vanilla together for 2 minutes or until combined trouble in half the flour subsequently next half the milk repeat later than steadfast flour and milk adding almond meal and extra milk spoon join up into prepared cases culmination similar to raspberries
• bake for 15 to 20 minutes or until golden and solution to touch stand in pan for 5 minutes transfer to a wire rack
• brush hot cake like butter sprinkle gone caster sugar cool serve

Nutritions of Raspberry And Almond Teacake

calories: 175 665 calories
calories: 8 7 grams fat
calories: 3 9 grams saturated fat
calories: 20 grams carbohydrates
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calories: 3 3 grams protein
calories: 33 milligrams cholesterol
calories: 136 milligrams sodium
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