Raspberry and Almond Teacake

I somehow ended up with a Green’s packet Teacake in my pantry.  I’m not quite sure how it got there but I thought it best to cook it up before it passed the used by date so I made a few tweaks to make it just a little more appealing than the average packet cake mix.

I followed the directions on the packet adding milk, eggs and butter and beating for 2 minutes in the Kitchenaid.  I then added half a cup of almond meal, stirring through before scooping into 12 muffin cases. Finally I added some frozen raspberries, pressing into the cake mix.  I popped them into the oven, preheated to 180 degrees celsius, and cooked for 20 minutes. Yum! Moist and delicious.

Sunday Breakfast…on a Monday!

Hamish was a little disappointed this morning when he realised it was Monday. So, to ease the pain a little I made Raspberry Pancakes.

Monday mornings are a little hectic to be whipping up pancakes, but this is the easiest recipe ever! It’s based on the recipe from ’4 Ingredients 2′ by Kim McCosker and Rachael Bermingham.

Combine 1 cup self-raising flour, 1 cup milk and 1 egg. Mix well. Add half a cup of fresh or frozen raspberries. Cook in a pan heated to a medium temperature.  Served drizzled with honey or maple syrup. Makes 6.