Line a large 12-hole muffin tin with large muffin cases. Place all the ingredients except the raspberries and lemon curd in a large bowl and whisk together using an electric hand whisk, or beat with a wooden spoon. Fold in the raspberries.
Spoon half of the mixture into the paper cases, dot over a little lemon curd, then add the remaining sponge mixture.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch. Remove the cakes from the oven and transfer to a wire rack to cool.