Simple and natural ingredients for delicious mini cakes that smell of honey and raspberries. A delicious recipe with the delicacy of olive oil, ideal for breakfast or tea time, to be served freshly baked.
By Veronica Lavenia
Simple and natural ingredients for delicious mini cakes that smell of honey and raspberries. A greedy recipe with the delicacy of olive oil, ideal for breakfast or tea time, to be served freshly baked.
Mini Raspberry Honey Cakes
- Yield: 10-12 small cakes 1x
Description
Simple ingredients for delicious mini cakes that smell of honey and raspberries with the addition of olive oil. Perfect freshly baked for tea time.
Ingredients
Scale
- 1 organic egg
- 125 ml (4 fl oz- ½ cup) milk (or rice milk)
- 80 ml (2 ½ fl oz) mild extra virgin olive oil (or 100 ml cold-pressed sunflower oil)
- salt to taste
- 3 tablespoons honey
- 250 g (9 oz) brown rice flour
- 80 g (2 ¾ oz) buckwheat flour
- 2 teaspoons organic baking powder
- 80 g (2 ¾ oz) light brown sugar
- 100 g (3½ oz-½ cup) raspberries
Instructions
- Beat the egg with milk, oil, salt and honey.
- Add the flours, baking powder, brown sugar and mix quickly.
- Add raspberries (washed and dried).
- Pour the dough into cups and bake at 180°C (350°F/gas 4) for 15 minutes.
- Category: Baking
