untitled1This recipe is used at our annual Victorian Tea.

Heat oven to 425 degrees. Prepare 36 pastry shells from your favorite pastry recipe. Place them in shallow cup cake pans.

Cake Mixture:

2/3 cup butter

2/3 cup rice flour

2/3 cup sugar

2 tsp pure almond essence

2 eggs

Jar of raspberry jam

In a small bowl soften butter, add sugar and eggs. Beat until fluffy, add flour and almond extract. Place 1/2 tsp raspberry jam in each pastry shell. Add a full teaspoon of cake mixture. Bake at 425 degrees for about 12 minutes.