Quick and easy raspberry and lemon squares

SM 2011-08 p.50
Makes 12–16
Prep time 15min, Total 1 hr, plus cooling [needs to cool completely, so allow plenty of time].
Will keep for a few days in an airtight container

This is a real winner: absolutely delicious, yet incredibly simple to make. Maximum results for minimum effort! The original quantities of sugar are shown in square brackets; the Mammal does not have a terribly sweet tooth and prefers to bake with the reduced amounts given below.

Ingredients
3 large eggs
175g caster sugar [200g]
175g self-raising flour
1 tsp baking powder
200g very soft butter
a pinch of ground cinnamon
150g raspberries
For the syrup
75g granulated sugar [100g]
zest and juice of 2 lemons

Equipment: 20cm (8in) square baking tin, preferably loose-bottomed.

Method
Pre-heat oven to 180°C, fan 160°C (gas 4)
Combine all the cake ingredients apart from the raspberries, using either a mixer or a wooden spoon. Lightly oil the baking tin and line the base with non-stick paper [though if your tin is really non-stick, this should not be necessary].
Gently fold the raspberries into the mixture and tip into the tin, smoothing over the top.
Bake for 45 minutes or until golden and risen.

To make the syrup, combine all the ingredients. As soon as the cake is out of the oven, prick the top with a fork and spoon the lemon syrup over it [use it all, even though it will seem an awful lot. Also, if using a loose-bottomed tin, put some newspaper or kitchen paper underneath to deal with any seepage.] Leave in the tin to cool completely, then remove and cut into 16 squares or 12 rectangles [greedy!].

Per serving: 224cals; 12g fat (of which 7g saturated); 29g carbs; [20g] total sugars; 0.3g salt.