Raspberry and lemon tarty buns

Oooh, they worked! – me

I was rather pleased with the reaction these cakes got when I posted a shot of them without explanation on Silent Sunday, so I figured it would be rude not to share the recipe.

These buns were inspired by some I saw in the window of a bakers as I travelled by cab on the way to a meeting. It was one of those chance sightings that once seen had to be attempted, and I’m delighted with the result.

The pastry (borrowed from a Great British Bake Off citron tart recipe) is sweet, crisp and moreish, the sponge is light, soft and lemony and the single raspberry adds the perfect degree of tang to bring the whole thing together.

Here’s how to make 12 buns.

Ingredients

For the pastry

• 100g butter
• 25g icing sugar
• 175g flour
• 1 free range egg yolks
• 1 tbsp cold water

For the sponge

• 200g caster sugar
• 150g butter
• 2 large free range eggs
• 200g self raising flour
• Juice of 2 lemons
• 12 fresh raspberries

Instructions

1. We start with the pastry, so pulse the flour, sugar and butter in a food processor until it’s like bread crumbs
2. Add the egg yolks and water and blend until it comes together as a dough
3. Wrap in cling film and chill in the fridge for 15 minutes
4. Preheat the oven to 160C (140C fan assisted)
5. Turn the dough out onto a flour-dusted surface and roll out  to 3-5mm thick
6. Cut out 12 large rounds – I used an egg ring / crumpet ring for mine
7. Grease a 12 hole muffin  tin and press each round in gently
8. Fill each pastry case with greaseproof paper and a few baking beans
9. Bake for 12-15 mins
10. Remove from the oven, remove the paper and beans and return to the oven for a further 12-15 minutes until just turning golden and totally dry
11. Remove from the oven and allow to cool completely
12. Turn the oven up to 180C (160C fan assisted)
13. Meanwhile, to start the sponge, beat together the butter and sugar until light and fluffy
14. Beat in the egg, then stir in the flour with a metal spoon
15. Gently stir in the lemon juice until well combined – the batter should be quite thick and hold its shape
16. Fill each case almost to the top with sponge mix – you’ll probably have some left over to use elsewhere
17. Put a single raspberry in the centre of each sponge and press down ever so slightly
18. Bake for 30-35 minutes or until firm on top
19. Allow to cool in the tin for 10 minutes, then lift out carefully with a flat knife on to a wire rack to finish cooling
20. Dust with a little icing sugar and store in an airtight tin

Enjoy!

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