Mini Lemon, Raspberry & Poppy Seed Cakes

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
  1. 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.
  2. Sieve the flour, almonds, baking powder and soda into a small bowl.
  3. Cream the butter and sugar together with an electric whisk or stand mixer until light and fluffy.
  4. Add the eggs and beat again until well combined.
  5. Gradually add the flour with the motor running on low until no streaks of flour are left.
  6. Stir through the poppy seeds, lemon zest and juice. Followed by the raspberries and creme fraiche.
  7. 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!
  8. 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.
  9. For the icing: mix together all the ingredients until a runny mixture is formed. Drizzle over the top of each cake.
  10. Serve with some fresh raspberries.

    Mini Lemon, Raspberry & Poppy Seed Cakes; Delalicious

Happy cooking,
Sinéad
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