RASBERRY AND LEMON BABY CAKES WITH BUTTERSCOTCH SAUCE
This recipe must be shared. It’s very delicious and ideal for high teas.
Ek het die resep al baie lank sedert ek dit by ‘n high tea van ‘n vriendin geëet het en het die resep by haar gebedel, iets wat sy nie maklik deel nie. Het dit al paar keer gemaak en dis flop vry. Ek het geen idee waar sy dit vandaan gekry het nie.
- Cakes:
- 2 large eggs
- 180 g (1 cup) treacle sugar
- 80ml (⅓ cup) sunflower oil
- 125ml (½ cup) milk
- 150 g cake flour, sieved
- 5 ml (1 teaspoon) baking powder
- zest of 1 lemon
- 125 g raspberries (frozen or fresh), lightly crushed
- Butterscotch sauce:
- 60 g butter
- 90 g (½ cup) treacle sugar
- 80 ml (⅓ cup) fresh cream
Preheat the oven to 180ºC and lightly grease a 12-hole muffin tray.
To make the baby cakes:
Wisk the eggs and sugar with an electric mixer untill caramel in color and frothy.
Add oil, milk and flour and lightly mix untill combine.
Stir in vanilla and baking powder, then the zest and berries,
Pour the mixture into the muffin tray and bake about 15 – 20 minutes.
For the sauce:
Melt the butter in a saucepan over medium heat.
Add sugar and stir until it dissolves completely and start to colour to brown.
Stir in the cream and simmer for 2 minutes.
Serve the cakes immediately, plate each cake and serve with the warm butterscotch sauce poured over them.
Photo and recipe posted by Marida Olivier
