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Method
Make it happen
- 01
Heat oven to 175°C fan and line a 12-hole mini cake tin. Cream butter and sugar until pale.
- 02
Beat in eggs one at a time with almond extract; fold in flour, almonds and baking powder.
- 03
Divide batter among 12 cases and press a raspberry into each centre, adding any remaining fruit on top.
- 04
Bake 17–20 minutes until risen and cooked through. Cool on a rack.