Raspberry cakes with a lime glaze are a perfect not-too-sweet dessert treat!
For a few years I was part of a book club group that met just about every month at a girlfriend’s house. It was fabulous!
We were all good about actually reading the month’s book (at least most of the time, unless we picked a real snoozer). Yes, really!
Our book club wasn’t just a front for drinking wine, despite many side-eye glances and smirks from suspecting spouses.
We’d chat about the story, what we loved, what we hated, what surprised us.
And the non-reader(s) were fully aware that spoilers were imminent, a risk knowingly accepted by not having come prepared.
And while it was nice to have grown-up conversations about plots, twists, themes, and character flaws with a wonderful group of women, the best part of book club was the food, and all the laughter that came from sharing dinner (and wine) around a table together.
Breaking bread, you know, figuratively.
Well, sometimes literally—if lasagna was on the menu.
Dinners were simple, potluck style, with one of us offering to make the main dish, and then the rest filling in with sides, bread, and wine.
AND DESSERT. Oh, dessert.
And, how about this: individual raspberry cakes, drizzled with a sweet-tart lime glaze and a dusting of powdered sugar!
What’s better than that?
Pretty much nothing.
(Except maybe two raspberry cakes.)
Here are some kitchen tools I use to make raspberry cakes:
For the glaze: Adapted from "Raspberry Ricotta Mini Cakes," by stylemepretty.com.
For the glaze:
For the glaze:
Adapted from "Raspberry Ricotta Mini Cakes," by stylemepretty.com.