Sunday Magazine Recipe: Raspberry and Lime Babycakes
These sweet little gems will impress guests of all ages. You could make 12 regular cupcakes with this recipe (just bake for 5-10 minutes longer), but I quite like them to be bite-sized.
A simple tip to make your (good quality) store-bought lemon curd truly zingy is to stir through the juice and zest of one fresh lemon. Another note about this recipe is that you'll notice there is no raising agent in the ingredients; don't fret – this is not a typo – the eggs do all the raising here.
RASPBERRY AND LIME BABYCAKES
Makes around 30 babycakes
180g butter, softened
180g caster sugar
4 small organic eggs
1 tsp vanilla extract
160g ground almonds
60g spelt or plain flour (or buckwheat flour if you need this to be gluten free)
zest and juice of 1 lime
¾ cup of frozen raspberries
good quality lemon or lime curd (store-bought or homemade)
freeze dried raspberries for sprinkling
Preheat the oven to 180ºC fan bake. Grease 30 mini muffin holes, or use paper liners. I prefer to use silicone moulds because they do a great job of preventing sticking.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy (you can use egg beaters if you don't have an electric mixer).
Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds and flour, then the lime zest and juice.
Spoon the batter into the mini muffin holes, filling them to about three quarters. Place one raspberry into each one and press each down lightly with a spoon.
Bake for approximately 15-20 minutes. The babycakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
If you didn't use paper liners, allow the babycakes to cool for around 10 minutes before turning out onto a cooling rack. If you did use liners, take the cakes out of the tin/silicone moulds when cool enough to touch.
Once the babycakes have fully cooled, use a teaspoon to put some lemon curd onto each one and crumble over some freeze-dried raspberries.
Refrigerate in an airtight container for up to 3 days.
This recipe was originally published in the Sunday Star Times.
Photography: Emma Boyd