Simple pleasures are often the best!! Lemon and raspberry are always a winner in my eyes, they taste amazing on their own but combine them together and you can never go wrong.
I have a particular fond spot for raspberries as my home in Tipperary is usually heaving with raspberries around this time of year. Unfortunately with the heatwave that struck Ireland this summer – our’s felt the full effects of drought and we didn’t get a ripe berry off the canes. Luckily enough, The Apple Farm which also grows the most amazing strawberries, raspberries and cherries is only a short drive away so I stocked up to create these mini cakes.
If you don’t have poppy seeds on hand use chia seeds or simply leave out. Silicone muffin cases or a tray are really handy when making these but a regular metalmuffin or bun tray will also work.
A little drizzle of lemon curd over the top would be also really tasty or mix it through the icing for another burst of lemon.
Makes 12.
- 140g plain/gluten-free flour
- 50g ground almonds
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 180g butter
- 150g caster sugar
- 2 eggs
- 2 tbsp poppy seeds
- zest of 1/2 lemon
- 2 tbsp fresh lemon juice
- 100g raspberries, halved
- 210g creme fraiche/Greek-style yoghurt
Lemon Icing:
- 2 tbsp creme fraiche/Greek-style yoghurt
- 2 tsp milk
- 1 tbsp lemon juice/lemon curd
- Preheat oven to 190°C/170°C fan/375°F. Grease a muffin tray or silicone muffin cases with a little oil. If using a regular metal tray, dust with flours and shake off any excess.
- Sieve the flour, almonds, baking powder and soda into a small bowl.
- Cream the butter and sugar together with an electric whisk or stand mixer until light and fluffy.
- Add the eggs and beat again until well combined.
- Gradually add the flour with the motor running on low until no streaks of flour are left.
- Stir through the poppy seeds, lemon zest and juice. Followed by the raspberries and creme fraiche.
- Spoon into the prepared cases or tray. Fill just below the top to allow them room to rise and not create a mess on you!
- Bake in the oven for 20 minutes or until a skewer comes out clean. Cool on a wire rack, invert the tray (lightly scrape around the sides first if using a metal tray) or cases and ease out.
- For the icing: mix together all the ingredients until a runny mixture is formed. Drizzle over the top of each cake.
- Serve with some fresh raspberries.
