Almond berry sugar cakes

A delightful treat served with friends and a good cuppa.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 8, Makes 8 Piece
  • Print
What could be sweeter than sitting down on the weekend with a pot of tea, the chatter of good friends and these little almond berry sugar cakes to nibble on?
Looking for more morning tea treats?


  • 185 gram butter, softened
  • 2 teaspoon vanilla bean paste or vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 1/2 cup almond meal (ground almonds)
  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup milk
  • 1 cup frozen raspberries
  • 1/3 cup (25g) flaked almonds
  • 1 tablespoon demerara sugar


Almond berry sugar cakes
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line 8 holes of texas muffin pans with paper cases.
  • 2
    Beat the butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until they are just combined between additions.
  • 3
    Fold in the almond meal, the combined sifted flours and milk in two batches. Gently fold in half of the raspberries.
  • 4
    Divide mixture among paper cases; top with remaining raspberries, almonds and sugar.
  • 5
    Bake in a moderate oven for about 35 minutes or until cooked when tested. Turn onto a wire rack to cool.


Not suitable to freeze or microwave.

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