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.
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Mini Raspberry Honey Cakes
- Total Time: 25 minutes
- Yield: 10-12 small cakes
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
- 1 organic egg
- 125 ml (4 fl oz- 1/2 cup) milk (or rice milk)
- 80 ml (2 1/2 fl oz) mild extra virgin olive oil (or 100 ml cold-pressed sunflower oil)
- salt to taste
- 3 tbsp honey
- 250 g (9 oz) brown rice flour
- 80 g (2 3/4 oz) buckwheat flour
- 2 tsp organic baking powder
- 80 g (2 3/4 oz) light brown sugar
- 100 g (3 1/2 oz-1/2 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cake
- Calories: 170
If You Liked This Recipe, You’ll Love These
- Raspberry and Rhubarb Crisp
- Homemade Honey Buns
- Chocolate Raspberry Brownies
- Chocolate Ganache and Raspberry Brownies
Frequently Asked Questions
Why does this recipe use brown rice flour and buckwheat flour instead of plain flour?
I use 250 g brown rice flour and 80 g buckwheat flour as the base, which means these cakes are naturally gluten-free. Both flours have a slightly nutty flavour that complements the honey and raspberries without needing any special binding agents.
Can the olive oil be substituted, and does the type matter?
Yes — use 80 ml of mild extra virgin olive oil, or swap in cold-pressed sunflower oil (100 ml) as an alternative. A mild olive oil is recommended so its flavour doesn’t overpower the honey and raspberry.
