Mini Raspberry Tea Cakes

Method

1. Preparation

   Preheat oven to 175°C. 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.

2. Dry ingredients

   Place 2 cups superfine almond flour into a medium bowl. Add 1/3 cup plus 1 tablespoon plain flour. Add 1/2 teaspoon baking powder and 1/2 teaspoon salt. Whisk to combine. Set aside flour mixture.

3. Cake batter

   Place 3/4 cup 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 the mixture is light in colour and increased in volume. Add 1/2 teaspoon vanilla extract and mix on low speed until combined. Add one-third of the flour mixture and mix just until combined. Scrape down the sides of the bowl and add 2 lightly beaten eggs and MIX just until combined. Add half of the remaining flour mixture and MIX just until combined. Scrape down the sides of the bowl and add 1 lightly beaten egg and MIX just until combined. Add remaining flour mixture and mix just until combined. Scrape down the sides of the 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 the bag). Fill prepared Bundt pan or muffin pan cups about one-third full with batter. Tap the bottom of the pan firmly on the countertop a few times.

4. Raspberry mixture

   Place 1 punnet raspberries into a small bowl. Mash raspberries into a jam-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 the remaining batter between cups.

5. Baking

   Bake 30 – 35 minutes or until edges are lightly browned and a toothpick inserted into the center cake comes out clean. Allow cakes to rest in pan for 10 minutes. Invert cakes onto cooling rack and allow cakes to cool completely.

6. Serving

   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 icing 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.