22 Street Lane Nursery - July 2026 Newsletter

June Newsletter

Dish of the Month

Raspberry, Lemon & Rosemary Mini Bundt Cakes

See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/

Ingredients • 200 g caster Sugar • 200 g butter • 4 eggs • 1 tsp rosemary, finely chopped • 1 lemon zest

• 200 g self-raising flour • 1 tsp baking powder • ½ cup fresh raspberries • 2 tbsp milk

To Garnish: • Extra raspberries • Extra Superb Herb Rosemary • Cream whipped

Method 1. Pre-Heat oven to 180C and grease and flour a 12-hole mini Bundt tin.

2. In a stand-alone mixer or in a bowl with an electric whisk, mix the sugar and butter until light and fluffy. Add eggs one at a time while whisking vigorously. Add rosemary and lemon zest. Sift in flour, baking powder and raspberries and fold to incorporate - making sure not to overbeat. Add the milk. 3. Fill the mini Bundt moulds with approximately 1 tbsp of batter per mould, making sure you don’t overfill as the batter will rise. Bake for approximately 15-18 minutes or until a skewer comes out clean. Remove from the oven and let them cool completely. Flip them out onto a cooling rack. 4. Make a cheats raspberry coulis by squishing a handful of raspberries with a fork to form a sauce like consistency. Sit aside. 5. Fill the holes with whipped cream (you may need to use a piping bag), top with some raspberry coulis, fresh berries and rosemary stalks.