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Fay Ripley’s Raspberry Sweethearts Ingredients:115g unsalted butter 30g plain or white spelt flour 130g icing sugar, plus extra for dusting 100g ground almonds 3 large egg whites Grated zest of 1 ½ unwaxed lemons 100g fresh or frozen raspberries Pre-heated oven 180oC (fan), 200oC, gas mark 6 Recipe 1. Melt the butter and use a little of it to generously grease a 6-hole muffin tin. (I use a heart-shaped muffin tin for extra show-off value) 2. Separately sift the flour and icing sugar into a bowl. Add the almonds and mix 3. Whisk the egg whites in another bowl to soft-peak stage. Then tip the eggs in to the flour mix. Add the zest. Pour in the butter and gently fold the whole lot together, using a big metal spoon. 4. When combined, pour into the tins. Then drop 2 or 3 raspberries on to each cake. 5. Bake for 20-25 minutes. Cool in the tins for 10 minutes, then turn out and leave to cool. To serve, dust with icing sugar. Storage: These keep really well for up to 2 days in an airtight container. Extracted from 'Fay's Family Food' by Fay Ripley, published by Penguin Books, £20. |
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