Raspberry-studded tea bars

MAKES 12 LITTLE CAKES

A little cake is a thing of real beauty. It brings a level of delight totally disproportionate to its size. It might have something to do with the lack of guilt associated with eating something so small, and also with the nostalgia of childhood and the unbridled joy of a treat of one’s own. Whatever the reason, these little raspberry-studded tea bars are a joy to eat, and are also gluten-free. Almonds and Earl Grey tea give them a wonderful wholesome texture, and the raspberries provide a pop of tartness. A pot of tea to accompany is mandatory.

2 teaspoons French Earl Grey tea leaves (or other black tea leaves)

120g almond meal

50g fine white rice flour pinch of salt

120g icing sugar, plus extra to dust

4 egg whites

1 teaspoon vanilla bean paste finely grated zest of ½ lemon

100g unsalted butter, melted and cooled

125g fresh raspberries

2 tablespoons flaked almonds

1 Preheat the oven to 160°C fan-forced and grease a 12-hole mini loaf (bar) or cupcake tin thoroughly with butter.

2 Place tea leaves in a small spice grinder or mortar and pestle; grind until fine. Place in a mixing bowl along with the almond meal, rice flour, salt and icing sugar and whisk to combine.

3 In a separate bowl, whisk egg whites until frothy. Add to dry ingredients, along with the vanilla, lemon zest and melted butter and stir until smooth.

4 Divide batter evenly between the tins. Divide raspberries between cakes, gently pressing berries into the batter, then top with flaked almonds. Bake in the oven for 20–25 minutes or until golden and cooked through.

5 Allow to cool in the tins for 10 minutes before carefully turning out onto a wire rack to cool completely. Dust liberally with icing sugar just before serving. Accompany with a pot of French Earl Grey.

These little cakes will keep well in an airtight container in the fridge for a day or two – just return to room temperature before serving.