30 Minute Marvels: Raspberry, Almond and Peanut Butter Cakes

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Who said you need a lot of time to bake? Sure, some recipes take a bit of time, but there are all sorts of sweet treats that can be whipped up in 30 minutes flat, including baking time.

This is one such recipe. Keep it handy for the next time your best friend or your mom announce themselves at the last minute!

This recipe came about because I own a cake stand. I love using my cake stand; it makes me feel very grown up and civilised. But after having worked my way through “The Hummingbird Bakery Cookbook” and a few others, I am feeling a bit “cupcaked-out”, and ready for something different.

This being said, I am not always in the mood for complicated bakes, so I needed something quick and easy. I also wanted a good hit of flavour, and a moist texture for a proper tea-time experience.

After much trial and error, I finally came up with this recipe. There is peanut butter for a bit of crunch and a lovely, nutty smell; ground almonds for a moist texture; and raspberries and jam for taste, colour and the pretty lava-like effect when you cut the cakes open.

You will need (for 9 cakes):

110 g self-raising flour
110 g ground almonds
90 g caster sugar
80 g unsalted butter, at room temperature
60 g crunchy peanut butter
3 eggs
9 heaped tbsp raspberry jam
9 raspberries, fresh or frozen

Method:

Preheat your oven at 190 C/ fan 180 C/ gas 6-7. Butter 9 holes of a 12-hole muffin tin.

In a large bowl, mix the butter, peanut butter and sugar until smooth and creamy (this should take about 5 min).
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Add the flour, mix well, then add the eggs one by one, mixing well in between each one. Finally, add the ground almonds and mix thoroughly.

Pour the mixture into the prepared muffin tin. With a spoon, create a deep hollow in each mound of batter, and fill it with a tbsp full of jam. image

Push a raspberry in, then, using a spoon, gently tease the batter from the edges over the jam (this is to prevent the jam from escaping and burning).image

Bake for 15 min. Leave to cool in the tin for a minute, then turn out onto a wire rack.
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You can enjoy these cold or warm, but wait at least 10 min for the jam to cool down a little before you take a bite; hot jam can severely burn you!

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2 Comments

Filed under Bakes, Breakfast, Cakes, Desserts

2 responses to “30 Minute Marvels: Raspberry, Almond and Peanut Butter Cakes

  1. petit4chocolatier

    Wow!! I love this recipe. Jam inside the cake with peanut butter and almonds.., triple yummy!!! And then you have fresh raspberries too.., perfect!!!

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