1 h 45 min
Easy
Mini cakes with raspberry jam
Easy
20 min
30 min
4 .p
- 3 eggs at room temperature
- 150 g flour
- 80 g ground almonds
- 1 teaspoon baking powder
- 175 g brown sugar
- 10 cl whole milk cream
- 60 g melted butter
- 5 tablespoons orange blossom water
- 1 jar of Bonne Maman raspberry jam.
- For the glaze: 1 tablespoon water
- For the icing: 90 g powdered sugar
Steps
- Preheat your oven to 150°C.
- Beat the eggs with the sugar in a bowl until stiff. Stir in the liquid cream, beating continuously. Then carefully fold in the flour, baking powder, and ground almonds. Finally, pour in the cooled melted butter and orange blossom water.
- Pour the mixture into a greased and floured baking tin and bake the cake at 150 °C (fan oven) for 45 minutes to 1 hour. Remove the cake from the oven, turn it out of the tin and leave it to cool on a wire rack.
- Prepare the glaze by mixing water and powdered sugar until smooth.
- Cut out slices from the cake using a cookie cutter. Spread Bonne Maman raspberry jam on one slice and cover it with a second slice.
- Spread the glaze over the cake and let it set for 30 minutes before serving.
Our products for preparing this recipe
Raspberries
