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Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

Lemon

Raspberry and Lemon Bakewell tart

4 September 2, 2017 Pastry and Pies

Raspberry and Lemon Bakewell Tart

The last of the late fruiting raspberries are picked and rather than just make jam with them, I thought I would get some fresh raspberries into a bake before the season was totally over.

 

Raspberry and Lemon Bakewell tart

 

I always associate raspberry jam with Bakewell tarts. Rather than go for a standard Bakewell, I thought a nice fresh lemon Bakewell would work wonders dotted with some fresh raspberries in the lemon frangipane. I think I have created my most favourite Bakewell tart ever.

 

Makes: 1 x 23cm pie base or 6 individual tarts
Oven Temp: Gas 6, 400F, 200C (180C Fan)

Ingredients

Pastry:
225g plain flour
150g chilled butter
25g icing sugar
1 large egg
2 tablespoons milk

Frangipane:
125g unsalted butter
125g caster sugar
2 medium eggs
125g ground almonds
2 1/2 tablespoons plain flour
1 tablespoon lemon juice
Zest of 1 lemon
4 tablespoons milk

Extras:
Lemon curd
30 raspberries

 

Instructions

Pastry:
1. Sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Or blitz in a food processor. Then mix in the icing sugar.
2. Add the egg and 2 tablespoons of cold milk and mix until it forms a dough. Try not to overwork the dough.
3. Wrap the ball of dough in cling film and chill for 15 minutes.
4. Roll out the dough on a lightly floured work surface to about the thickness of a £1 coin.
5. Carefully transfer the pastry to a 23cm flan tin. Line the tin with pastry and transfer to the fridge to chill for 30 minutes. Or line 6 individual tart tins.
6. Preheat the oven to 200C/180C Fan.
7. Blind bake the pastry. Line the pastry case with non-stick baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to finish off the pastry.

Frangipane:
1. Cream the butter and sugar until light and fluffy.
2. Slowly add the beaten eggs until fully combined.
3. Add almonds, flour, lemon zest, milk and lemon juice and mix until fully combined.
4. Spread some lemon curd onto the base of your pastry so there is a nice thin layer. Then spoon in the frangipane mixture.
5. Push the raspberries into the frangipane. If using individual tart cases put 4-5 raspberries per tart.
6.Bake at 180C (160C) Fan for about 30 minutes for a large tart or 20 minutes for individual tarts.

 

Raspberry and Lemon Bakewell Tart
 
Save Print
Prep time
45 mins
Cook time
45 mins
Total time
1 hour 30 mins
 
The last of the late fruiting raspberries are picked and rather than just make jam with them, I thought I would get some fresh raspberries into a bake before the season was totally over. I always associate raspberry jam with Bakewell tarts. Rather than go for a standard Bakewell, I thought a nice fresh lemon Bakewell would work wonders dotted with some fresh raspberries in the lemon frangipane. I think I have created my most favourite Bakewell tart ever. Makes: 1 x 23cm pie base or 6 individual tarts Oven Temp: Gas 6, 400F, 200C (180C Fan)
Author: CluckMuckCook
Serves: 1 large tart
Ingredients
  • Pastry:
  • 225g plain flour
  • 150g chilled butter
  • 25g icing sugar
  • 1 large egg
  • 2 tablespoons milk
  • Frangipane:
  • 125g unsalted butter
  • 125g caster sugar
  • 2 medium eggs
  • 125g ground almonds
  • 2½ tablespoons plain flour
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 4 tablespoons milk
  • Extras:
  • Lemon curd
  • 30 raspberries
Instructions
  1. Pastry:
  2. Sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Or blitz in a food processor. Then mix in the icing sugar.
  3. Add the egg and 2 tablespoons of cold milk and mix until it forms a dough. Try not to overwork the dough.
  4. Wrap the ball of dough in cling film and chill for 15 minutes.
  5. Roll out the dough on a lightly floured work surface to about the thickness of a £1 coin.
  6. Carefully transfer the pastry to a 23cm flan tin. Line the tin with pastry and transfer to the fridge to chill for 30 minutes. Or line 6 individual tart tins.
  7. Preheat the oven to 200C/180C Fan.
  8. Blind bake the pastry. Line the pastry case with non-stick baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to finish off the pastry.
  9. Frangipane:
  10. Cream the butter and sugar until light and fluffy.
  11. Slowly add the beaten eggs until fully combined.
  12. Add almonds, flour, lemon zest, milk and lemon juice and mix until fully combined.
  13. Spread some lemon curd onto the base of your pastry so there is a nice thin layer. Then spoon in the frangipane mixture.
  14. Push the raspberries into the frangipane. If using individual tart cases put 4-5 raspberries per tart.
  15. Bake at 180C (160C) Fan for about 30 minutes for a large tart or 20 minutes for individual tarts.
3.5.3228

2 October 8, 2016 Cakes

Lemon and Poppyseed Friands

I love a good old muffin, it’s versatile, easy and delicious. However when friends or family come round I like to serve Friands, as it seems like you have pushed the boat out making these fancy little french cakes.

friandslemonpoppy

They are super simple to make like a muffin. Friands are little cakes, typically oval shaped, originally from France. If you do not have a friand tin you can always use a muffin tin. The cakes are made with ground almonds, melted butter icing sugar and egg whites (instead of whole eggs) and a small amount of flour, which makes them super light and the almonds keep them moist.

Like muffins you can easily tweak the flavours to make a whole range of friands. Rather than poppy seeds, you could always add some blueberries or raspberries to the batter once mixed and gentle fold them in. Or swap out the lemon zest for orange zest and add in some cranberries.

A word of warning due to using 6 egg whites the batter can feel gloppy and with the poppy seeds a little reminiscent of frog spawn. Do not be put off by that. Once baked they are fluffy, light and delicious.

You will be a convert and your guest will be amazed at these little beauties. If you want to amp up the lemon flavour, I like to add half a teaspoon of a good lemon extract.

Makes: 1 dozen friands
Oven Temp: Gas 6, 400F, 200C (180C Fan)

Ingredients
6 egg whites
1 large or 2 small lemons
1 tablespoon poppy seeds
185 g butter, melted
120g ground almonds
240g icing sugar
75g plain flour
1/2 teaspoon lemon essence (optional)
Icing sugar to dust

Instructions
Preheat oven to 400F/200C.

1. Grease 12 x ½ cup oval friand tins or a 12-hole muffin tin; stand on a baking tray.
2.Place egg whites in medium bowl and whisk lightly until they have combined together. they should still be runny, transparent with just a little froth on the top.
3.Zest the lemon, sift icing sugar and flour into the egg whites and add all remaining ingredients into the bowl.
4.Stir with a wooden spoon or spatula until just combined.
5.Spoon mixture equally into the fraind or muffin tin .
6.Bake friands about 25 minutes until golden brown. Cool on a wire tray, topside up.
7.Serve friands warm, dusted with extra sifted icing sugar.

These store well for a few days in an airtight container.

Lemon and Poppyseed Friands
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Friands are little cakes, typically oval shaped, originally from France. If you do not have a friand tin you can always use a muffin tin. The cakes are made with ground almonds, melted butter icing sugar and egg whites (instead of whole eggs) and a small amount of flour, which makes them super light and the almonds keep them moist.
Author: CluckMuckCook
Recipe type: Cakes
Serves: 12
Ingredients
  • 6 egg whites
  • 1 large or 2 small lemons
  • 1 tablespoon poppy seeds
  • 185 g butter, melted
  • 120g ground almonds
  • 240g icing sugar
  • 75g plain flour
  • ½ teaspoon lemon essence (optional)
  • Icing sugar to dust
Instructions
  1. Preheat oven to 400F/200C.
  2. Grease 12 x ½ cup oval friand tins or a 12-hole muffin tin; stand on a baking tray.
  3. Place egg whites in medium bowl and whisk lightly until they have combined together. they should still be runny, transparent with just a little froth on the top.
  4. Zest the lemon, sift icing sugar and flour into the egg whites and add all remaining ingredients into the bowl.
  5. Stir with a wooden spoon or spatula until just combined.
  6. Spoon mixture equally into the fraind or muffin tin .
  7. Bake friands about 25 minutes until golden brown. Cool on a wire tray, topside up.
  8. Serve friands warm, dusted with extra sifted icing sugar.
Notes
These store well for a few days in an airtight container.
3.5.3208

Adapted from a recipe by FoodtoLove

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