Raspberry and lemon baby cakes with a creamy butterscotch sauce

These delicate cakes are great as a dessert or tea-time treat. The recipe can be doubled to make a larger amount. 

Raspberry and lemon baby cakes with a creamy butterscotch sauce

Serves: Makes 12 muffin-sized cakes

These delicate cakes are great as a dessert or tea-time treat. The recipe can be doubled to make a larger amount.

Ingredients

  • BABY CAKES

  • 2 large eggs
  • 180g (1 cup) treacle sugar
  • 80ml (1/3 cup) sunflower oil
  • 125ml (½ cup) milk
  • 150g cake flour, sieved
  • 5ml (1 tsp) vanilla essence
  • 7,5ml (1½ tsp) baking powder
  • zest of 1 lemon
  • 125g raspberries (fresh or frozen),
  • lightly crushed
  • BUTTERSCOTCH SAUCE

  • 60g butter
  • 90g (½ cup) treacle sugar
  • 80ml (1/3 cup) fresh cream

Instructions

1

Preheat the oven to 180ºC and lightly grease a 12-hole muffin tray.

2

To make the baby cakes, whisk the eggs and sugar with an electric mixer until caramel in colour and frothy. Add the oil, milk and flour and lightly mix until combined. Stir in the vanilla and baking powder, then the zest and the berries.

3

Pour the mixture into the holes of the muffin tray and bake until golden, about 15 – 20 minutes. (You can bake them in cupcake papers, if preferred.)

4

For the sauce, melt the butter in a saucepan over medium heat. Add the sugar and stir until it dissolves completely. Stir in the cream and simmer for 2 minutes.

5

Serve the cakes immediately, with the warm butterscotch sauce poured over them.

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