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BETH’S RASPBERRY ALMOND THIMBLE CAKE RECIPE
Makes 24 Thimble Cakes (or 12 regular sized muffins)
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¾ cup (150 g) sugar
2 eggs
¼ cup (60 ml) water
1 tsp (5 ml) almond extract
1 ½ cups (180 g) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
¼ cup (60 ml) raspberry jam
¼ cup (60 ml) sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a mini cheesecake pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add water and almond extract stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently.
Scoop out batter into wells, filling about half way. Pipe raspberry jam in the center. Just a small dollop. Top with almonds.
Bake at 350 for 22 mins. Allow to cool and dust with powdered sugar. Serve with a cup of tea!
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