Raspberry and lemon baby cakes with a creamy butterscotch sauce – Food & Home Magazine
Spend the day with your family and friends with these delicate cakes great as a dessert or tea-time treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- <h3>BABY CAKES</h3>
- 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
- <h3>BUTTERSCOTCH SAUCE</h3>
- 60g butter
- 90g (½ cup) treacle sugar
- 80ml (1/3 cup) fresh cream
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