These luscious melt-in-the mouth cakes combine the sweetness of raspberries with the sharpness of lemon.
10 tablespoons (1 ½ sticks ) vegan butter, softened
2/3 cup granulated sugar
½ cup gluten free rice flour (optional)
½ cup gluten free cornflour (optional)
1 tablespoon gluten free baking powder
Grated rind and juice of lemon
3 vegan eggs
1 cup raspberries
1 tablespoon gluten-lemon curd
1.Preheat the oven to 400°F. Line a large 12-hole muffin pan with large paper liners. Place all the ingredients except the raspberries and the curd in a large bowl and whisk together using an electric mixer, or beat with a wooden spoon. Fold in the raspberries.
2.spoon half the mixture into the paper liners, dot over a little lemon curd, then add the remaining sponge mixture. Place in the Preheated oven for 12-15 minutes, until golden and firm to the touch. Remove the cakes from the oven and transfer to a wire rack to cool.