pink tinks cupcakes

We all know rasperry and white chocolate harmonise one another the sharp and the smooth milkiness. I wanted to shake that up a bit and add in some dark chocolate chunks in the sponge.

Topped with a bit of my raspberry jam.

Still waiting for it to cool down a bit but here it is.......

only made a small amount to add to a cake.

What is a cheesecake that isnt a cheesecake?
I have the answer below, for this



is half cake and half cheesecake topping. If you like light desserts, this one is for you.

Ingredients:
sponge:
100g / 4oz butter (unsalted)
100g / 4oz golden caster sugar
2 large eggs
1 lemon, zest and juice
140g / 5oz self raising flour
50g / 2oz raspberries

topping:
250 ml / 9fl oz soured cream
25g / 1 oz icing sugar
1 large egg

Cream together the butter and sugar. Beat in the eggs one at a time. Add the lemon zest and half the juice. Mix. Stir in half the sieved flour then add the remaining juice and flour then stir.
Spoon to the tin sprinking raspberrys into the mixture, bake for 20 minutes.
Whisk the egg, cream and icing sugar together. Add to the half baked sponge then drop a handful or two of the remaining raspberries. Bake for another 15 minutes until firm but still pale on top.

I have always had a liking for bakewell tart and indeed all things tart!
It is the combination of the sweeter than sweet icing, with the dense sponge and almondy lilt. yum!


This recipe does not use lovely cherries but its tarter sister the raspberry which makes it all the better.