Ravneet Gill’s recipe for mini bee-sting cakes with raspberries | The sweet spot

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These miniature cakes are my alfresco statement piece. Bee-sting barroom is simply a German dessert, a yeasted mixed sandwiched pinch pastry pick and topped pinch caramelised almonds. My mini type is deliciously simple, swapping nan accepted topping for conscionable a fewer flaked almonds, and it’s conscionable nan summons to dress up and return to a barbecue aliases picnic.

Mini bee-sting cakes pinch raspberries

Prep 15 min
Cook 25 min
Makes 12

150g unsalted butter, softened
50ml full milk
120g caster sugar
2 eggs
30g honey
180g self-raising flour
A
pinch of salt
120g raspberries
40g flaked almonds
Icing sugar
, for dusting

Heat nan oven to 185C (165C fan)/360F/gas 4½, and grease a 12-hole muffin tin, aliases statement it pinch insubstantial cases.

In a bowl, pick nan softened butter, beverage and sweetener until ray and fluffy. In a 2nd bowl, lightly hit nan eggs, past adhd them spot by spot to nan food and sweetener mixture, beating good aft each addition. Add nan honey, operation until good combined, past sift successful nan flour and salt. Don’t complete mix. Gently fold nan raspberries into nan batter, being observant not to crush them excessively much.

Divide nan batter evenly betwixt nan muffin tin holes, filling each 1 by astir two-thirds, past apical each barroom pinch a generous pinch of flaked almonds.

Bake for 20-25 minutes, aliases until nan cakes are aureate brownish and outpouring backmost erstwhile pressed lightly. Remove nan cakes from nan oven, time off them to cool successful nan tin for a fewer minutes, past region and transportation to a rack to cool completely. Once cooled, particulate nan cakes pinch icing sugar, and serve.

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Source theguardian
theguardian