Simon Rimmer served up butterfly cakes with raspberry frosting on Eat the Week with Iceland.
The ingredients are: 100g Flour, 1 Tsp Baking Powder, 4 Eggs, 55g Caster Sugar, 40g Soft Dark Brown Sugar and 50g Butter (Melted And Cool.
for the frosting: 125g Raspberries, 74g Caster Sugar, ½ Lemon (Juice), 10ml Rose Water, 100g Crème Fraiche, 100ml Double Cream and 30g Icing Sugar (Sifted).
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
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