These miniature cakes are my alfresco party piece. Bee-sting cake is a German dessert, a yeasted dough sandwiched with pastry cream and topped with caramelised almonds. My mini version is deliciously simple, swapping the traditional topping for just a few flaked almonds, and it’s just the ticket to make ahead and take to a barbecue or picnic.
Mini bee-sting cakes with raspberries
Prep 15 min
Cook 25 min
Makes 12
150g unsalted butter, softened
50ml whole milk
120g caster sugar
2 eggs
30g honey
180g self-raising flour
A pinch of salt
120g raspberries
40g flaked almonds
Icing sugar, for dusting
Heat the oven to 185C (165C fan)/360F/gas 4½, and grease a 12-hole muffin tin, or line it with paper cases.
In a bowl, cream the softened butter, milk and sugar until pale and fluffy. In a second bowl, lightly beat the eggs, then add them bit by bit to the butter and sugar mixture, beating well after each addition. Add the honey, stir until well combined, then sift in the flour and salt. Don’t over mix. Gently fold the raspberries into the batter, being careful not to crush them too much.
Divide the batter evenly between the muffin tin holes, filling each one by about two-thirds, then top each cake with a generous pinch of flaked almonds.
Bake for 20-25 minutes, or until the cakes are golden brown and spring back when pressed lightly. Remove the cakes from the oven, leave them to cool in the tin for a few minutes, then remove and transfer to a rack to cool completely. Once cooled, dust the cakes with icing sugar, and serve.
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