ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blackberry-Almond Tea Cakes

Dan Goldberg
Yield Makes 12 cakes
Serve these buttery little cakes for breakfast or as a midday snack with a cup of hot tea. Prep and Cook Time: 45 minutes. Notes: You can substitute about 1 1/2 cups raspberries for the blackberries if you like.

Ingredients

  • 1/2 cup (1/4 lb.) butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 package (7 oz.) almond paste
  • 2 teaspoons freshly grated orange zest
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 cups fresh blackberries (see notes)
  • Powdered sugar

Nutrition Information

  • calories 234
  • caloriesfromfat 54 %
  • protein 4.4 g
  • fat 14 g
  • satfat 5.8 g
  • carbohydrate 24 g
  • fiber 1.4 g
  • sodium 98 mg
  • cholesterol 58 mg

How to Make It

  1. Preheat oven to 350°. In a bowl, combine butter, granulated sugar, almond paste, and orange zest. With a mixer on high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 1 or 2 minutes. Add flour, stir to mix, then increase speed and beat until well blended. Batter will be thick.

  2. Fill a pan of 12 buttered or paper-lined muffin cups (1/2-cup capacity) about 2/3 full with batter. With a small flexible spatula, spread batter smooth. Arrange a few blackberries on top of batter in each cup; lightly press berries into batter.

  3. Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.

  4. Note: Nutritional analysis is per serving.