Raspberry, rosewater and pistachio babycakes

I’ve mentioned before how much I love fruit in baking, too. I try to always have berries of some sort in the freezer, meaning a fruity cake or luscious dessert is that step closer. I’ve gone with raspberries for these baby cakes — and added gorgeously perfumed Mediterranean rosewater. You only need a tiny amount but it goes well with the berries and the pistachios.

Cakes

125 g	Butter
½ cup	Brown sugar
3	Eggs
150 g	Flour
1 ½ tsp	Baking powder
½ tsp	Ground cardamom
½ tsp	Rosewater (Main)
50 g	Ground almonds
200 g	Natural yoghurt
1 cup	Frozen raspberries (Main)
2 Tbsp	Pistachios, finely chopped

Cream cheese frosting

100 g	Cream cheese, softened (Main)
1 Tbsp	Honey
1 tsp	Freeze-dried raspberries, powder (Main)

Directions

1. Heat oven to 185C and line 12 muffin/small cake tins with patty cases.
2. Cream butter and sugar. Add eggs one at a time, beating well after each addition.
3. Sift flour, baking powder and cardamon over the butter mixture.
4. Fold together slightly, then add rosewater, almonds, yoghurt and raspberries. Mix gently until all combined.
5. Scoop tablespoons of mixture into prepared muffin tins, and sprinkle pistachios over.
6. Bake for 40 minutes until golden and leave to cool in the tin.
7. Serve with natural yoghurt.

Optional cream cheese frosting

1. Stir all ingredients in a bowl until combined.
2. Spoon teaspoons of frosting on to each cake once cool.