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Positively glowing: Little almondy buns with raspberry topping 


40g plain flour

1 tsp baking powder

100g golden caster sugar

80g semolina

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.