The acidity and freshness from the raspberries is a perfect match for the rich, aromatic marzipan in these small summer cakes!
Small raspberry cakes with marzipan with marzipan
200 g marzipan
200 g sugar
200 g butter, softened
150 g plain flour
200 g raspberries
Preheat the oven to 180 degress Celsius. In a bowl whisk together marzipan and sugar well and then add the butter a little at a time while continuing to whisk. Add the eggs one at a time. Finally fold in flour and finally the raspberries. Pour the cake batter into buttered muffin tins. Bake in the oven for about 25-30 minutes. Use a toothpick to check the cake for doneness. Serve on its own or with a spoonful of whipped cream or sour cream.