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BY Béatrice Peltre 

Makes 6 cakes, 3" each

2 large eggs

3/4 cup minus 1 Tsp all-purpose flour

1/2 cup almond flour

1 cup minus 2 Tsp confectioner's sugar

8 Tbsp (1 stick) salted butter, at room temperature

2 Tbsp honey (I used a local Raw Wildflower Honey)

Zest of 1 lemon, finely grated + juice of 1/2 lemon (2 Tsp)

1 tsp baking powder

A few sliced blanched almonds

About 3 to 4 raspberries (fresh of frozen) per cake

Preheat oven to 400 degrees.

Sift all dry ingredients separately: flour, confectioner's sugar,

almond flour and baking powder.

In the bowl of a stand mixer, put the confectioner's sugar with the butter and whip until you obtain a white cream. Add the eggs, one by one, mixing well between each. Add the lemon zest, lemon juice and honey, and mix until absorbed.

In another bowl, pour the flour, baking powder and almond flour. Mix together and add to the previous batter. Mix together but at this point, do not overwork the batter. It should be thick and creamy.

Grease small molds (muffin type, silicone if you have them) and fill 3/4 full with the batter. Place a few raspberries on top and gently press them down. Add a few sliced almonds on top.

Place the cakes in the oven and cook for 10 min, then reduce the oven temperature to 350 degrees and continue to cook for 10 to 12 minutes. Check that they are golden in color and remove. Wait for a few min before removing from the molds. Let cool on a cooling rack.

Serve with a nice cup of tea or coffee.