One of the reasons I love this time of year so much is because berries are slowly coming back into season. I tend to put them in everything including muffins, smoothies, cheesecakes, ice cream, and even risotto (such as a strawberry risotto which I will post up soon). Recently I’ve been going crazy with blueberries in a ricotta cheesecake with dried pineapple, and in some rich chocolate brownies. I made these because I wanted a cake that was a little bit healthier for breakfast on the go. My excuse for eating these cakes first thing in the morning is that almonds and fruit are good for you (so hopefully my nutritionist sister will approve).
- 50g butter, softened
- 125 raw sugar
- 3 eggs
- 400g almond meal
- 100g self-raising flour
- 1tsp vanilla extract
- 150g mixed berries
Pre-heat an oven to 180ºC. Line 12-hole muffin tin with paper cups.
Cream the butter and sugar in a large bowl using electric beaters. If you’re like me (having broken the electric beater) you’ll have to resort to a wooden spoon and good old-fashioned arm power. Hang in there, it works, and you get a pretty decent bicep workout.
Add the eggs one at a time making sure to combine each one well before adding the next. Then add the almond meal and flower, stirring to combine.
Once the batter is well mixed, stir in 100g of the berries. Spoon the mixture into the cases. I find it easier to use an ice-cream scoop to get an even amount into the cases. Top with the remaining berries and bake for 15-20 minutes until the cakes are golden brown and risen. Test by poking a skewer through the cake and if the mix comes out clean it’s ready. Allow to cool then serve.
Happy Cooking and Keep Smiling,