Tuesday, 14 February 2012

Easy Lemon Curd and Raspberry Cakes

Happy Valentines you soppy lot. To mark the occasion I thought I'd come up with something you can knock up for that special someone, even if you are a baking novice. Despite their simplicity these still are delicious, with understated lemon notes and a lovely little raspberry surprise.

Prep Time: 10 Mins
Baking Time: 20 Mins
150g Unsalted Butter (Softened)
150g Caster Sugar
150g Lemon Curd (Plus 100g to brush on at the end)
3 Medium Eggs
200g Self Raising Flour
12 Large Frozen Raspberries

Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases. Cream together the butter and the sugar, then add the 150g of lemon curd and do the same. Beat in the eggs one at a time, sift in the flour then vigorously mix it all together until you are left with a smooth light batter. Spoon equally into the lined muffin moulds, then take a frozen raspberry and push it into the middle, not quite to the bottom. Bake in the centre of the oven for around 20 minutes, until the mixture has risen, enveloping the raspberry and the tops have browned evenly.

Leave the cakes to cool in the tray for 30 minutes, then remove and place on a wire rack. Stir the remaining lemon curd in a pan over a low heat, until it's melted and syrupy. Remove, then liberally brush the melted curd over each cake and leave to cool completely. You're all done!

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