40g plain flour
1 tsp baking powder
100g golden caster sugar
1 medium egg
125ml whole milk
40ml groundnut or vegetable oil
a few drops of almond extract
1 scant tbsp freeze-dried raspberry powder
icing sugar for dusting (optional)
- Preheat the oven to 190C/170C fan/gas 5 and arrange 12 fairy-cake paper cases inside fairy-cake tins. Sift the flour and baking powder into a medium bowl and stir in the sugar and semolina. Whisk the egg, milk, oil and almond extract in another medium bowl. Pour the wet ingredients over the dry ones and whisk to a smooth lump-free batter. Transfer this to a jug and fill the paper cases by half.
- Dust the raspberry powder over the cakes using a sieve so they are well coated. Now use the tip of a teaspoon to gently swirl some of the powder into the top of the mixture, creating a mottled effect. Bake for 15 minutes or until firm at the centre. Leave to cool and then dust with a little icing sugar, if wished.