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Photo for - Bakewell Tea Cakes

Bakewell Tea Cakes

This fast and easy recipe takes this delicious almond, coconut and raspberry treat to another level thanks to our Gay Lea's Bakers Gold butter.

  • Yields: 12 muffins
  • Preparation: 22 minutes

Ingredients

  • ½ cup (125mL) GAY LEA - Bakers Gold, room temperature
  • ¼ cup (60mL) marzipan paste
  • 1 egg
  • 1 egg white
  • 1 ¼ cups (310mL) almond flour
  • ¼ cup (60mL) all purpose flour
  • 1 tsp (5mL) baking powder
  • ½ tsp (2.5mL) baking soda
  • 2/3 cup (150mL) unsweetened shredded coconut
  • ½ tsp (2.5mL) salt
  • 1 tsp (5mL) almond extract
  • ½ cup (125mL) raspberry jam
  • ½ cup (125mL) sliced almonds, broken into pieces

Instructions

  1. Preheat oven to 350°F. Generously butter the cups of a mini muffin pan and set aside.
  2. In a medium bowl whisk together almond flour, flour, baking powder, baking soda, coconut and salt.
  3. Using a stand mixer with the paddle attachment, beat marzipan and butter until smooth. Add eggs and beat for 2 minutes on medium speed.
  4. Gradually add in dry ingredients into wet ingredients, stir until fully combined.
  5. Press 1 tsp. of batter into the bottom of each muffin cup. Follow with ½ tsp. of raspberry jam into each center. Using a 1 tbsp. ice cream scooper top jam with batter and sprinkle with almonds.
  6. Bake for 15 minutes until edges are golden brown. Allow cakes to cool 5 minutes. Gently remove cakes from pan and transfer cakes to a cooling rack. Serve warm.
Photo of - Bakewell Tea Cakes

Ingredients

  • ½ cup (125mL) GAY LEA - Bakers Gold, room temperature
  • ¼ cup (60mL) marzipan paste
  • 1 egg
  • 1 egg white
  • 1 ¼ cups (310mL) almond flour
  • ¼ cup (60mL) all purpose flour
  • 1 tsp (5mL) baking powder
  • ½ tsp (2.5mL) baking soda
  • 2/3 cup (150mL) unsweetened shredded coconut
  • ½ tsp (2.5mL) salt
  • 1 tsp (5mL) almond extract
  • ½ cup (125mL) raspberry jam
  • ½ cup (125mL) sliced almonds, broken into pieces

Products Used

GAY LEA - Bakers Gold Photo of - GAY LEA - Bakers Gold