maderia cake with raspberry sauce
large splash of double cream
60g/2oz caster sugar
1 tsp ground cinnamon
4 slices of madeira cake
for the sauce:
4 tsp icing sugar
Beat the eggs in a bowl with the cream, sugar and cinnamon until combined.
Heat a non-stick frying pan until hot and dip the cake slices in the egg mixture and pan-fry for 2-3 minutes on each side or until golden.
blend the raspberries and icing sugar in a food processor until smooth and then pass through a sieve.
put the eggy cake on a serving plate and drizzle the raspberry sauce over the top