• 225g sponge mix
  • 1 egg, beaten
  • 125g fresh raspberries
  • 1 nectarine, stoned and thinly sliced
  • 2 tbsp runny honey
  • 1 tbsp icing sugar


  1. 1

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a 12-hole fairy cake tin with fairy cake paper cases.

  2. 2

    In a mixing bowl, make up the sponge mix with the egg and 75ml cold water. Beat with a handheld electric whisk for 3 minutes. Lightly stir through all but 12 of the raspberries and all of the nectarine slices, then spoon the mixture evenly between the paper cases.

  3. 3

    Bake in the oven for 20 minutes, until golden and just firm to the touch. While the cakes are still warm, brush the tops with honey and top each with a raspberry. Dust with icing sugar and serve either warm or cold.

Nutritional Details

Each serving provides
  • Energy 352kj 84kcal 4%
  • Fat 2.0g 3%
  • Saturates 0.8g 4%
  • Sugars 9.1g 10%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 821kj/196kcal

Each serving provides

14.2g carbohydrate 1.0g fibre 1.8g protein

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