Carrot cake cupcakes
This crowd-pleasing recipe turns an afternoon tea classic into dainty cupcakes. Top mini carrot cakes with a generous layer of soft cheese frosting, then enjoy with a cuppa.
Raspberry oat traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 16 slices
Skip to ingredients
- 150g punnet fresh raspberries
- 50g butterplus extra for greasing
- 75g clear honey
- 200g rolled oats
- 50g ground almonds
- ½ tsp almondextract
Nutrition: per serving
- kcal111
- fat6g
- saturates2g
- carbs13g
- sugars4g
- fibre1g
- protein2g
- salt0.06glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
step 2
In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
step 3
Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.
