Blackberry Hazelnut Tea Cakes Recipe
Prep Time:
15 minutes
Cook Time:
17 minutes
Servings:
12 Pieces
Ingredients
  • 1 cup white sugar
  • 1 tablespoon lemon zest
  • 2 eggs
  • ½ cup butter, melted
  • 1/3 cup hazelnut meal
  • ¾ cup all purpose flour
  • 1/4 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 8 ounces fresh blackberries
  • 1 tablespoon lemon juice
  • 1 ½ cups powdered sugar
Directions
  1. Preheat the oven to 350 F.
  2. Grease a 12-cup muffin tray with cooking spray and set aside.
  3. Add white sugar, lemon zest, and eggs to a mixing bowl. Whisk with a hand mixer until combined.
  4. Whisk in the melted butter.
  5. Add the hazelnut meal, all purpose flour, baking powder, and salt. Fold with a spatula until no dry streaks remain.
  6. Divide the batter evenly between the muffin cups.
  7. Bake tea cakes for 17-20 minutes, or until golden brown. Allow to cool
  8. Meanwhile, slice 6 blackberries in half and set aside.
  9. To make the glaze, add ¼ cup blackberries to a medium-sized bowl. Mash with a fork.
  10. Add the powdered sugar and lemon juice to the mashed blackberries and mix until a glaze forms.
  11. Invert the cakes and cover them with a spoonful of blackberry glaze.
  12. Top each cake with a halved blackberry and serve.