A light sponge cake filled with juicy raspberries and topped with a delicious runny icing made with fresh lemons. This is the perfect dainty cake. It may be small, but this super simple recipe is the perfect little showstopper.
One of the best things about this recipe is that it is so simple, quick and easy to make. To start with, make a basic sponge. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients into a bowl (leaving the raspberries out) and mix with an electric mixer until you have a nice smooth batter. Then, simply stir through the raspberries and you’re ready to bake. The recipe uses 75 grams fresh raspberries, but this is roughly equal to 1 ½ handfuls.
This only makes about 4 cupcakes. I purposefully made a small batch as this has fresh raspberries in the batter. I find that cakes with fresh fruit are best eaten straight away on the same day as making as they tend to get too much moisture.
To make these, I didn’t use any cupcake cases. Instead, I greased the cupcake tray and placed the batter directly in. Once the cakes were cooked allow them to cool in the tray for roughly 5 minutes, then using a sharp knife, scrape around the cases and place on a wire rack. Place them upside down so that the larger part of the cake is the base.
Once the cakes are cooled, you can start to make the icing. This could not be simpler. Place the icing sugar and fresh lemon juice into a pot and mix until runny. You want this to be runny, yet still slightly thick. Add a teaspoon on top of the cakes and using the back of the spoon spread on top of the cake allow it to drip off the sides. Then once the icing is on, break up an extra raspberry and place on top of the cake, before the icing fully sets.
Ingredients
- CAKE
- 2 oz / 60 g Self Raising Flour
- 1.5 oz / 45 g Caster Sugar
- 2 oz / 60 g Butter + Extra for greasing
- 1 Egg
- 1 teaspoon Milk
- 75 grams / 1 1/2 handfuls Fresh Raspberries +Extra for decoration
- ICING
- 70 grams Icing Sugar
- Juice of 1/2 Lemon
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease a cupcake tin and set aside
- Place the self raising flour, margarine, eggs, sugar and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the fresh raspberries until just incorporated and spoon the mixture into your prepared tin. You don't want to add too much to the tin as you want the cakes to stay flat on top as this will become the base.
- Cook for 16 to 20 minutes, until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, gently scrape a sharp knife around the inside of the tin to loosen the cakes. Place on a wired rack to cool upside down, so that the widest part of the cake becomes the base.
- Meanwhile, start to make the icing.
- Place the icing sugar and lemon juice into a jar, or even a mug will do, and mix together until a smooth paste has been made.
- Add a teaspoon of icing on top of each cake, adding any extra icing that's on top until it's all used up. Use the back of the spoon to help spread it over the cake, allowing it to drip off the sides.
- To decorate, break up a raspberry (I used 1 per cake) and place on top of each cake.
Notes
These are best eaten fresh on the same day as baking as the fresh fruit in the cakes can make them too wet or 'pappy' if left for too long. This is why I have purposefully made only a small batch.
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