Mini Raspberry Tea Cakes
Time:45 minutes
Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
6 mini Bundt cakes or 12 muffins
Ingredients
- 2 Cups almond flour, superfine
- 1/3 Cup plus 1 tablespoon all-purpose flour
- 1/2 Tsp. baking powder
- 1/2 Tsp. salt
- 3/4 Cup (1½ sticks) unsalted butter, room temperature
- 3/4 Cup plus 3 tablespoons granulated sugar
- Zest of half an orange
- 1/2 Tsp. vanilla extract
- 3 Large eggs, lightly beaten, divided
- 1/4 Cup lemon juice
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1 1/3 Cups confectioners’ sugar
- 2 - 3 Tbsp. finely chopped pistachios
Directions
- PREHEAT oven to 350°F.
BUTTER lightly the cups of a mini Bundt pan or muffin pan and DUST lightly with flour.
- TAP OUT excess flour and SET ASIDE pan.
- PLACE 2 cups superfine almond flour into a medium bowl.
- ADD 1/3 cup plus 1 tablespoon all-purpose flour.
- ADD 1/2 teaspoon baking powder and ADD 1/2 teaspoon salt.
- WHISK to combine.
- SET ASIDE flour mixture.
- PLACE 3/4 cup (1½ sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
- ADD 3/4 cup plus 3 tablespoons granulated sugar and ADD the zest of half an orange.
- BEAT on medium high until light and fluffy and mixture is light in color and increased in volume.
- ADD 1/2 teaspoon vanilla extract and MIX on low speed until combined.
- ADD one-third of flour mixture and MIX just until combined.
- SCRAPE DOWN sides of bowl and ADD 2 lightly beaten eggs and MIX just until combined.
- ADD half of remaining flour mixture and MIX just until combined.
- SCRAPE DOWN sides of bowl and ADD 1 lightly beaten egg and MIX just until combined.
- ADD remaining flour mixture and MIX just until combined.
- SCRAPE DOWN sides of bowl and ADD 1/4 cup lemon juice and MIX just until combined.
- TRANSFER batter to a piping bag (or a sandwich bag and SNIP OFF one corner of bag).
- FILL prepared Bundt pan or muffin pan cups about one-third full with batter.
- TAP bottom of pan firmly on countertop a few times.
- PLACE 1 package (6 ounces) raspberries into a small bowl.
- MASH raspberries into a jamlike like consistency.
- DIVIDE mashed raspberries into two equal portions and SET ASIDE one portion.
- DIVIDE one portion of mashed berries evenly between Bundt pan or muffin pan cups.
- DIVIDE remaining batter between cups.
- BAKE 30 – 35 minutes or until edges are lightly browned and a toothpick inserted into center cake comes out clean.
- ALLOW cakes to rest in pan 10 minutes.
- INVERT cakes onto cooling rack and ALLOW cakes to cool completely.
- PRESS remaining mashed raspberries through a fine meshed sieve with the back of a ladle and DISCARD seeds to make about 2 ½ tablespoons raspberry puree.
- ADD 1 ⅓ cups confectioners’ sugar to puree.
- WHISK to incorporate until a smooth and steady stream falls off whisk.
- DRIZZLE icing over cakes and GARNISH with 2 – 3 tablespoons finely chopped pistachios.
- SERVE immediately.
