These cute, little, individual lemon and blackberry teacakes are my way of reluctantly inviting the beginning of cold weather into your kitchens. Berries and lemon, a sunny combination and an awesome recipe.
Author: Vintage Kitchen Notes
or Cake Flour
Powdered Confectioners Sugar
Preheat oven to 350 degrees F (180 degrees C). Butter or spray 6 mini brioche or muffin molds.
In a small bowl, melt the
Unsalted Butter (1/3 cup)
and set aside.
In a large bowl, mix the sifted
All-Purpose Flour (1/4 cup)
Powdered Confectioners Sugar (1/2 cup)
together with the
Almond Meal (1/2 cup)
, unsalted butter and
Baking Powder (1/4 tsp)
. Make a well in the center and add the
Vanilla Extract (1/2 tsp)
Mix until well combined. Add the melted butter and mix carefully until fully incorporated. This mixture will be silky and shiny. Meanwhile, cut the
Fresh Blackberries (2/3 cup)
Put the individual molds on a cookie tray, and divide the batter evenly among them. Add the blackberry pieces on top. Bake for 30 minutes, until a tester inserted in center comes out clean.
Cool for 10 minutes on a wire rack and then carefully unmold. Cool completely. Dust with powdered sugar and serve.
Nutrition Per Serving
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