Super quick to prepare, these little meringue-topped cakes were made for sharing
Ingredients
- 200g soft butter, plus extra for greasing
- 200g golden caster sugar
- 3 eggs
- 140g self-raising flour
- 50g custard powder
- 5-6 tbsp raspberry jam
- 16 mini meringues
- icing sugar, to dust
Method
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Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
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Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.