Time: 45 minutes
You will need a non stick cupcake or friand mould, I used a silicone one but I still buttered it to ensure no sticking
85g Salted Butter
50g Plain flour
¼ tsp Baking powder
125g Icing sugar
70g Ground almonds
100g Egg whites (3 large eggs approx.)
1 tsp Almond extract
12 Raspberries, fresh or frozen
Preheat the oven to 160C/320F (fan) 180C/350F (conventional)
Put the butter in a small saucepan and heat until all the butter has melted, continue cooking for 1 minute then set aside to cool a little
Sift together the flour, baking powder and icing sugar into a medium bowl then stir in the ground almonds
Whisk the egg whites until quite frothy but not stiff
Stir the egg whites into the almonds mixture along with the almond extract
Brush you tins with some of the melted butter
Pour the butter into the mixture, trying to avoid the white stuff that has settled on the bottom of the pan. Mix well until completely combined.
Using a spoon fill the moulds, the mix should come ⅔ way up the sides.
Add two raspberries to each mould and sprinkle with flaked almonds.
Bake in preheated oven for approximately 20 - 25 minutes until springy to the touch and a toothpick inserted into the centre comes out clean.
Cool in the tin for 5 minutes or so then remove and cool on a wire rack.
Dust with icing sugar
Eat warm or cold.