Blackberry-Almond Tea Cakes
- 1/2 cup (1/4 lb.) butter, at room temperature
- 1/4 cup granulated sugar
- 1 package (7 oz.) almond paste
- 2 teaspoons freshly grated orange zest
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups fresh blackberries (see notes)
- Powdered sugar
- Preheat oven to 350u0b0. In a bowl, combine butter, granulated sugar, almond paste, and orange zest. With a mixer on high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 1 or 2 minutes. Add flour, stir to mix, then increase speed and beat until well blended. Batter will be thick.
- Fill a pan of 12 buttered or paper-lined muffin cups (1/2-cup capacity) about 2/3 full with batter. With a small flexible spatula, spread batter smooth. Arrange a few blackberries on top of batter in each cup; lightly press berries into batter.
- Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.
- Note: Nutritional analysis is per serving.
butter, granulated sugar, almond paste, orange zest, eggs, flour, fresh blackberries, powdered sugar
Taken from www.myrecipes.com/recipe/blackberry-almond-tea-cakes (may not work)