120g powdered almond
200g caster sugar
200g fresh butter
215g egg white (about 7 eggs) at room temperature
300g fresh raspberries
40g flavored rooibos tea ‘Carpe Diem’
Try to chop the weeds ‘Carpe Diem’ as fine as possible using a drumstick or a chopping knife. Then sieve them together with the flour, powdered almonds and caster sugar. Melt the butter and then add the honey. Incorporate the egg whites to the sieved mixture and stir the two mixtures together (butter/honey and powders/egg whites). Cover the bowl with a plastic wrap and let the dough sit in the fridge for 6 hours. Fill the molds about three-quarters full, leave a few raspberries in the raw dough for each cake and cook in a pre-heated oven (170°C/338°F) for about 20 minutes.
*Original recipe developed by the Hugo & Victor cake shop.