Raspberry cakes

Ingredients:

• 1 package (500g) frozen sugar cookie dough (defrosted)
• 3/4 tsp lemon essence
• 1/2 cup seedless raspberry jam
• 1/4 cup finely chopped pecans

Preparation:

1. Preheat oven to 180°C (350°F). Line a 20x20cm glass baking dish with enough foil to overhang both sides.
2. Add lemon extract to the batter and mix well. Using damp fingers, spread 2/3 of the batter over the bottom of the pan. Spread the jam over the batter. Crumble the remaining batter evenly over the jam. Sprinkle with pecans. Bake until the edges are golden brown and the center is set, about 35 minutes. Cool in the pan. To remove the finished cake, pull the edges of the foil. The cake will be soft, so carefully cut it into 5x5 cm squares or diagonally into triangles.