Tuesday, 23 July 2013

Raspberry and Lemon Fairy Cakes

Slight departure from the budget theme - but these are very tasty and won't blow the bank. I wanted to combine lemon sponge and raspberries in the one cake.

4oz soft marge
4oz caster sugar
4oz self-raising flour (plus a little extra)
1tsp baking powder
1 medium/ large egg
1 lemon

2oz soft marge
4oz icing sugar (plus a little extra)
About 10 raspberries

Makes about 12

1) Preheat the oven to 160 deg C
2) Combine the marge and sugar and beat until pale and smooth
3) Add about half of the flour and baking powder, and fold in
4) Add the egg and beat in
5) Add the rest of the flour and baking powder
6) Add the juice of about 1/3 lemon, and add some extra flour to return to previous consistency
7) Spoon into baking cases and cook for about 12-15 mins
8) Puree the raspberries and then filter (sorry, sieve) them to remove the seeds to leave you with a bright red raspberry puree
9) Combine the marge and half the icing sugar, then add a couple of spoonfuls of the puree
10) Add the rest of the icing sugar, plus a little more to thicken it up. Return this to fridge to harden it up
11) Slice the rest of the lemon thinly for decoration
12) Let the cakes cool before icing

TIP: If you have leftover raspberry puree, you can use it up (like I did) in my frozen fruit fool recipe