I’ve mentioned before how much I love fruit in baking, too. I try to always have berries of some sort in the freezer, meaning a fruity cake or luscious dessert is that step closer. I’ve gone with raspberries for these baby cakes — and added gorgeously perfumed Mediterranean rosewater. You only need a tiny amount but it goes well with the berries and the pistachios.
Cakes
125 g | Butter |
½ cup | Brown sugar |
3 | Eggs |
150 g | Flour |
1 ½ tsp | Baking powder |
½ tsp | Ground cardamom |
½ tsp | Rosewater (Main) |
50 g | Ground almonds |
200 g | Natural yoghurt |
1 cup | Frozen raspberries (Main) |
2 Tbsp | Pistachios, finely chopped |
Cream cheese frosting
100 g | Cream cheese, softened (Main) |
1 Tbsp | Honey |
1 tsp | Freeze-dried raspberries, powder (Main) |
Directions
- Heat oven to 185C and line 12 muffin/small cake tins with patty cases.
- Cream butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and cardamon over the butter mixture.
- Fold together slightly, then add rosewater, almonds, yoghurt and raspberries. Mix gently until all combined.
- Scoop tablespoons of mixture into prepared muffin tins, and sprinkle pistachios over.
- Bake for 40 minutes until golden and leave to cool in the tin.
- Serve with natural yoghurt.
Optional cream cheese frosting
- Stir all ingredients in a bowl until combined.
- Spoon teaspoons of frosting on to each cake once cool.