Almond Blueberry Teacakes #shorts

Almond Blueberry Teacakes
#shorts

📕Recipe here:

❂ Ingredients:

190g. Unsalted Butter, at room temperature,
190g. Granulated Sugar
1 Tbsp Lemon Zest
4 Large Eggs
190g. Almond flour
45g. All-purpose flour
¼ Tsp Baking powder
⅛ Tsp Salt
¼ cup Lemon juice
200g. Fresh blueberries

For Icing:

160g. Confectioners’ sugar
2 1/2 Tbsp Lemon juice

❂ Cooking process:

⁃ Preheat the oven to 350°/180°C. Grease all 12 molds of a regular muffin pan with butter and dust lightly but thoroughly with flour or sugar.
⁃ Place the butter, sugar, and lemon zest in the bowl of an electric mixer. Beat on medium-high speed until light, then add the eggs and almond meal. Sift the flour, baking powder, and salt into a bowl, then add this to the mixer and turn the speed to low. Finally, add the lemon juice and beat until combined.
⁃ Using a pastry sleeve, squeeze the mixture into each mold, or use a spoon and divide blueberries between the cakes: push them down slightly so that they sink into the batter.
⁃ Bake for 30-35 minutes, until the edges are lightly golden and a skewer inserted into the middle of the cake comes out clean. Remove from the oven to cool for 10 minutes before gently tapping the cakes out onto a cooling rack so that they are sitting upside down. Set aside until completely cool.
⁃ To make the icing, combine the confectioners’ sugar and lemon juice (can also be used in place of lemon juice water, or milk) in a bowl and stir until it has a thick pouring consistency.
⁃ Using a pastry sleeve (or spoon), squeeze the icing on the top of the cakes. Top with fresh blueberries🤗

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