Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
9 Ingredients
- 150grams butter, softened
- 150grams granulated sugar
- 75grams rice flour
- 75grams cornflour
- 1tablespoons baking powder
- 1 lemon, grated rind and juice
- 3 eggs, beaten
- 125grams raspberries
- 1tablespoons lemon curd
Nutrition per serving
908kJ / 218Cal
908 Kilojoules or 218 Calories
10% of daily energy intake*
Protein
2.4grams
Fat
11.5grams
Carbs
26.2grams
Sugars
15.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line a large 12-hole muffin tin with large muffin cases. Place all the ingredients except the raspberries and lemon curd in a large bowl and whisk together using an electric hand whisk, or beat with a wooden spoon. Fold in the raspberries.
Step 2 of 3
Spoon half of the mixture into the paper cases, dot over a little lemon curd, then add the remaining sponge mixture.
Step 3 of 3
Place in a preheated oven, 200°C , Gas Mark 6, for 12-15 minutes until golden and firm to the touch. Remove the cakes from the oven and transfer to a wire rack to cool.
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