RASBERRY AND LEMON BABY CAKES WITH BUTTERSCOTCH SAUCE

RASBERRY AND LEMON BABY CAKES WITH BUTTERSCOTCH SAUCE
This recipe must be shared. It’s very delicious and ideal for high teas.

Ekt die resep al baie lank sedert ek dit by n high tea van n vriendin geëet het en het die resep by haar gebedel, iets wat sy nie maklik deel nie. Het dit al paar keer gemaak en dis flop vry. Ek het geen idee waar sy dit vandaan gekry het nie.

It’s very delicious and ideal for high teas.
Makes 12 muffin sized cakes
2 large eggs
180 g (1 cup) treacle sugar
80ml (1/3 cup) sunflower oil
125ml (1/2 cup) milk
150g cake flour, sieved
5ml (1 tsp) baking powder
Zest of 1 lemon
125 g raspberries ( frozen or fresh), lightly crushed
Butterscotch sauce:
60 g butter
90 g ( 1/2 cup) treacle sugar
80 ml (1/3 cup) fresh cream
Preheat the oven to 180ºC and lightly grease a 12-hole muffin tray
To make the baby cakes:
Wisk the eggs and sugar with an electric mixer untill caramel in color and frothy. Add oil, milk and flour and lightly mix untill combine. Stir in vanilla and baking powder, then the zest and berries
Pour the mixture into muffin tray and bake about 15-20 minutes
For the sauce:
Melt the butter in a saucepan over medium heat. Add sugar and stir until it dissolves completely. Stir in the cream and simmer for 2 minutes.
Serve the cakes immediately, plate each cake and serve with the warm butterscotch sauce poured over them.