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Raspberry Cakes with Hazelnut Chocolate Spread



Preheat oven to 325°F. Lightly grease a muffin tin.

Sift the flour, salt and powdered sugar together in a medium mixing bowl.

Combine eggs and almond extract, and mix into dry ingredients thoroughly. Slowly add the melted butter until fully incorporated.

Add 2 Tablespoons of batter to each muffin tin.

Bake for 11 minutes or until the outside begins to set, but the inside is still uncooked.

Remove tin from oven and quickly add a heaping 1 teaspoon of Bonne Maman Raspberry Preserves to the center of each cake.

Return to oven and finish cooking for 11 more minutes, or until a cake tester comes out clean.

Allow to cool completely and remove from tin. Flip over on a baking rack and dollop each cake with a swirl of Bonne Maman Hazelnut Chocolate Spread.

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