These scummy cakes are flavoured and decorated with fruit juices rather than artificial flavourings and colourings. This gives them a delicate flavour and colour and makes them better for you.
175g butter, softened
175g caster sugar
3 free range or organic eggs
175g self raising flour
1 lemon, grated rind and juice
For the icing,
300g icing sugar and 100g raspberries.
Place the butter and sugar in a large bowl and beat with a wooden spoon until pale and light. Break the eggs into a small bowl and whisk with a fork. Add a spoonful of the beaten egg to the sugar mixture, stirring well between additions. Continue until all the egg has been used up. Sift the flour over the butter mixture and fold in with a large metal spoon. Add the lemon rind and juice and stir well. If the mixture is very stiff add the milk until the mixture is a soft dropping consistency.
Line a 12 hole muffin tin with paper cases, half fill each of the cases with the cake mixture. Cook at 180C for 10-12minutes or until golden brown on top and a skewer inserted into the cakes comes out clean. Set aside to cool.
For the icing, place the raspberries in a sieve over a bowl. Rub the berries with a metal spoon to extract all the juice. Discard the pulp. Stir the icing sugar into the juice to make a smooth, runny mixture. Decorate the cakes with the icing and enjoy.
Did you know? Artificial colourings and flavourings are a by product of the petrochemical industry, so try to avoid them at all times. Once you have tried your raspberry icing, why not try some others. Kiwis make green icing, blueberries purple, oranges orange and strawberries red.