Turn these tender cakes into a pretty afternoon tea by topping them with ricotta cream, a dollop of lemon curd and a scattering of tart, freeze-dried raspberries (or fresh raspberries when in season).
125 grams butter, at room temperature
1 cup caster sugar
1 teaspoon vanilla extract
3 large eggs, size 7
1 cup plain flour
1 teaspoon baking powder
½ teaspoon ground cardamom
½ cup desiccated coconut
½ cup plain yoghurt
finely grated zest 1 large lemon
1 tablespoon lemon juice
100 grams ricotta
½ cup sour cream
½ cup lemon curd
freeze-dried raspberries, for sprinkling
Grease 10 x ½ cup capacity individual cake tins or use standard muffin tins and line the bases with baking paper.
Preheat the oven to 150˚C fan bake.
Cakes: Beat the butter, sugar and vanilla until light and pale. Whisk the eggs together and gradually beat in until well combined. Combine the flour, baking powder, cardamom and the coconut and gently mix into the butter mixture along with the yoghurt, lemon zest and juice.
Divide between the tins and bake for about 25 minutes or until golden and firm to the touch. A skewer inserted into the centre should come out clean.
Cool for 15 minutes then remove from the tins and place on a cooling rack to cool completely.
To serve: Combine the ricotta and sour cream. Top each cake with a spoonful of the cream then a dollop of lemon curd. Crumble over the freeze-dried raspberries if using. Makes 10–12 cakes depending on the size of the tins used