Raspberry Drizzle Cakes
175g/6oz/¾ cup butter, diced, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
grated zest and juice of 2 lemons
3 medium eggs
175g/6oz/1½ cups gluten-free white self-raising (self-rising) flour
3 tbsp milk
125g/4oz/1 cup raspberries
150g/5oz/scant ⅔ cup granulated sugar
1 Preheat the oven to 180°C/350°F/Gas 4. Butter eightsmall rectangular cake tins (10 x 5 x 3cm/4 x 2 x 1¼in) and line the bottoms with a strip of parchment paper.
2 Cream the butter, caster sugar and lemon zest in a bowl until light and fluffy. Beat in the eggs, one at a time, then stir in the flour. Add the milk to make a soft, creamy mixture.
3 Divide among the prepared tins, then press the raspberries lightly into the top of the cakes. Bake in the oven for 20 minutes or until well risen, golden brown and a skewer inserted into the middle comes out clean. Set aside to cool.
4 Mix the granulated sugar with the lemon juice. Spoon a little over the hot cakes, then leave to cool completely for a sugary crust to develop.