Lemon, Raspberry and Mint…

sounds like Candy to me, like a Cocktail or Lemonade! You want some? You should make some!

Seriously, I want everybody to bake more. What about everybody in my street bakes something on Sunday’s and shares it with the neighborhood? Set your cake outside your door and let everybody sample! Wandering up and down the street and sample cake…wonderful idea, isn’t it? Sometimes I dream about big Cake buffets outside with lots of trees and coffee smell in the air, fresh fruit and cream and sweet cake.

The Cake is a recipe for Madeira Cake by Donna Hay, I put a frozen raspberry in the center of each cupcake before baking and made a butter cream frosting with artificial mint flavoring.
I got 36 mini cupcakes out of it.

Madeira Cake (from Donna Hay’s baking book)


170g (5 1/2 oz) butter or lactose free margarine (which I used, as always ,of course)
3/4 cup caster sugar
1 tablespoon finely grated lemon rind
3 eggs
1 1/2 tablespoons lemon juice
3/4 cup flour
3/4 teaspoon baking powder
2/3 cup almond meal

Preheat the oven to 170 (330 F) degrees Celsius. Place the butter, sugar and lemon rind in a bowl and beat with an electric mixer until light and creamy. Gradually add the eggs and lemon juice, beating well. Sift the flour and baking powder over the butter mixture and fold through with the almond meal.
Line muffin pans with paper cups and bake for 15 Minutes (remember I used mini cupcake pans, for normal ones it might need double the time). Test with a skewer if it’s cooked right.

Everybody deserves a piece of cake every day!

1 thought on “Lemon, Raspberry and Mint…

  1. You answered my prayers I’m going to try it out in honor of the Pope’s visit to Philadelphia. 🙂

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