December is nearly here, which means strawberries are soon to run my personal dessert scene. For now, raspberries rule my kitchen world as I’m making a proper use of my final raspberry “catch” this year. Light, moist and oh-so-wonderful, those Petit Fours are a true teatime delight. Easy-to-follow detailed recipe below as always.
- 125g butter, softened
- 150g sugar
- 75g flour, plain
- 3 eggs
- 35g flour, self-raising
- 60g ground almonds
- 80g sour cream
- 150g fresh raspberries (plus extra for decorating)
- 400g icing sugar
- 2tbsp lemon juice
- 1-2tbsp boiling water
Note: If you don’t have self-raising flour, use plain flour instead and add a pinch of baking powder.
Preheat oven to 180C. Grease a 20x30cm pan, line base and sides with baking paper, extending
the paper 5cm over sides. Beat butter and sugar in a bowl with electric mixer until light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Sift in flours.
Stir in flours. Add ground almonds.
Mix in ground almonds and add sour cream. Mix in well.
Add raspberries and gently mix. Spoon into the form.
Spread into pan and even the surface. Bake cake about 40mins. Stand in pan 10mins, then transfer
to wire rack to cool.
Cut cake into 32 squares. To make icing, stir icing sugar, lemon juice and water to a smooth paste,
adding extra water to get runnier consistency if desired.
Spread icing over squares. Place squares onto the serving plate and top with raspberries.