Raspberry caves - Hallongömmor

RASPBERRY CAVES
Hallongömmor

These lovely raspberry cakes are delicious with coffee. Make a double batch, it will be needed!

18 cakes

1 cup Demerara sugar

4 oz melted butter or margarine
2 teaspoons finely grated lemon zest
2 eggs
2 cups fine wheat flour
2 teaspoons baking powder
1/3 cup vanilla yogurt
5 oz fresh or frozen raspberries
1/3 cup powdered sugar
1 tablespoon fresh lemon juice

Heat the oven to 350F. Grease a muffin plate for 18 muffins (you can also use paper tins).

Beat together flour, fat and lemon zest with an electric beater for about 1 minute. Add the eggs, one by one, and beat well after each until everything is well blended and smooth. Mix flour and baking powder in a separate bowl. Add yogurt and flour mixture in two rounds in the sugar batter and stir until smooth.

Put 18 raspberries aside and stir the remaining berries into the batter. Spoon it up in the muffin tins and put a raspberry on top of each cake. Bake them for about 15 minutes until golden. Try with a skewer to see if they’re done. Let cool in the tins for about 10 minutes and then let them cool on a rack.

Mix powdered sugar and lemon juice with 2 teaspoons water and stir to a smooth glaze that you spoon over the cakes.

These cakes can be frozen (without the glazing) for up to 2 months. With glazing you can keep them up to 5 days in an airtight jar, but they’re best newly baked.

Enjoy!

Bella