Raspberry Sweethearts

These treats are adorable. They're perfect for tea and cakes, or for a sweet present. I think they're originally an Australian cake, but have found their way here. Ive altered the original recipe to work with more accessible ingredients and make the cakes slightly lighter! I have a dream job interview in less than two days so am baking away the nerves. If only I could bake my way into it...

What you will need!

100g butter (melted)
40g flour (sifted)
130g icing sugar (sifted) plus extra for dusting
100g ground almonds
3 egg whites
1 or 1&1/2 lemons for zest. Depending on how lemony you like them
100g raspberries

Preheat oven to 180oC fan oven.

Sift flour & icing sugar into a bowl, add ground almonds and stir. Whip egg whites to soft peak consistency and then fold into flour mixture. Add lemon zest and melted butter. When thoroughly mixed, spoon mixture into either butter greased muffin tin, or cupcake cases in the tin. I have used heart shaped muffin tins for these before and they look so cute; especially the way the raspberries make a heart shape too!

Once you have spooned some mixture in, place 1-3 raspberries on top of each muffin-to-be and push down slightly.

Bake for 20-25 mins.
Leave to cool for 20 mins, take out of tray and place on cooling rack. Dust with icing sugar for delicate-factor!

Hope you enjoy these! Happy baking

Marina