Mini Raspberry Tea Cakes
Moist and bursting with fresh raspberries, these little cakes are perfect for tea time, dessert, or even breakfast. They’re quick to prepare and easy to bake, so you can enjoy them any time!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.driscolls.com.
Ingredients
- 2 Cups almond flour, superfine
- 1/3 Cup plus 1 tablespoon all-purpose flour
- 1/2 Tsp. baking powder
- 1/2 Tsp. salt
- 3/4 Cup (1½ sticks) unsalted butter, room temperature
- 3/4 Cup plus 3 tablespoons granulated sugar
- Zest of half an orange
- 1/2 Tsp. vanilla extract
- 3 Large eggs, lightly beaten, divided
- 1/4 Cup lemon juice
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1 1/3 Cups confectioners’ sugar
- 2 - 3 Tbsp. finely chopped pistachios
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