Blackberry-Almond Tea Cakes

Serve these buttery little cakes for breakfast or as a midday snack with a cup of hot tea. Prep and Cook Time: 45 minutes. Notes: You can substitute about 1 1/2 cups raspberries for the blackberries if you like.

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

Step 1

Preheat oven to 350°. 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.

Step 2

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.

Step 3

Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 234Calories from Fat 54

% Daily Value *
Total Fat 14g22%

Saturated Fat 5.8g29%
Cholesterol 58mg20%
Sodium 98mg5%
Total Carbohydrate 24g8%

Dietary Fiber 1.4g6%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Blackberry-Almond Tea Cakes