Blackberries and Almond Cakes
Ingredients
- 100g/3 1/2 oz/scant 1 cup fresh
- blackberries
- 300g/11 oz/2 1/2 cups (plain or gluten-free)
- all-purpose) flour
- 50g/2 oz/1/4 cup soft light brown sugar
- 20ml/4 tsp baking powder
- 60g/2 1/2 oz/1/2 cup blanched almonds, chopped
- 2 vegan eggs
- 100ml 3 1/2 fl oz/scant 1/2 cup vegan milk
- 59g/2 oz/1/4 cup vegan butter, melted
- 15ml/1 tbsp sloe gin
- 15ml/1 tbsp rose water
Preparation
Preheat the oven to 200°C/400°F/ Gas 6.Line the cups of a muffin tin with paper cases
Rinse the blackberries in a colander and pat dry
Sift the flour, sugar and baking powder into a large bowl
Stir in the almonds and black-berries, mixing them well coat with the flour mixture. Make a well in the centre of dry ingredients
In another bowl, whisk the eggs with the milk, then mix in the butter, sloe gin and rose water. Add to the dry ingredients
Spoon the butter into the prepared paper cases and bake for 20-25 minutes or until golden. Leave to stand for 5 minutes before turning out on a wire rack to cool. Serve with butter, if you like
