Lemon and raspberry butterfly cakes


Makes 10-12
Preparation time: 15 minutes
Cooking time: 20 minutes

115g (4oz) Flora Buttery
115g (4oz) caster sugar
2 eggs
115g (4oz) self-raising flour, sifted
2 tbsps raspberry jam
For the icing:
55g (2oz) Flora Buttery
225g (8oz) icing sugar, sifted, plus extra for dusting1 tbsp lemon curd, plus a little milk
10-12 raspberries, to decorate
Preheat the oven to 180°C/160°Cfan/ 350°F/gas 4.
Put all the cake ingredients in a mixing bowl and beat for 2-3 minutes, until smooth. Pop into 10-12 paper cases and bake for
20 minutes, until soft and springy. Cool on a wire tray
For the icing, mix together the Flora, icing sugar and lemon curd, adding a little milk, if needed. Remove a slice from the top of each cake and halve. Fill the cakes with the icing then replace the cake halves to form butterfly wings. Top with a raspberry and dust with icing sugar.
Recipe courtesy of The Sunday Express
Tableware featured above are from my Spring collection for Debenhams
 Set of Four teacups and saucers £32 , Exclusive to Debenhams

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