July 14, 2024 / Lyn Jones / 0 Comments
This portable version of a German favourite makes it easy to transport to a barbecue or picnic and eat with ease and delight. Deliciously simple, they’re just the ticket to make ahead and take to a barbecue or picnic. Makes 12.
150g unsalted butter, softened
50ml whole milk
120g caster sugar
2 eggs
30g honey
180g SR
pinch of salt
120g raspberries
40g flaked almonds
Icing sugar, for dusting
1. Heat oven to 165C fan & grease a 12-hole muffin tin, or line it with paper cases.
2. In a bowl cream butter, milk & sugar until pale & fluffy. In a second bowl lightly beat the eggs, then add them bit by bit to the butter & sugar mixture, beating well after each addition.
Add the honey, stir til well combined, then sift in the flour & salt. Don’t over mix.
Gently fold the raspberries into the batter, being careful not to crush them too much.
3. Divide batter evenly between the muffin tin holes, filling each one by about two-thirds, then top each cake with a generous pinch of flaked almonds.
4. Bake 20-25 mins til golden brown & spring back when pressed lightly.
Remove from oven, leave to cool in the tin for a few minutes, then remove & transfer to a rack to cool completely. Once cooled, dust the cakes with icing sugar, and serve.
July 14, 2024 / Lyn Jones / 0 Comments
These are incredibly versatile and can be filled with whatever jam you like, but typically it’s strawberry or raspberry. Bakedin 15 minutes, they are perfect for summer picnics. Makes 12
Ingredients:
For the sponge:
175g unsalted butter, at room temperature
175g caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
175g SR
For the filling:
500g strawberries, hulled & halved
500g jam sugar
300ml double cream
Icing sugar, for dusting
piping bag fitted with a small plain nozzle
For the jam, place the strawberries into a large saucepan & crush with a potato masher, adding the sugar gently, stirring until it dissolves. Once brought to a boil, start timing & boil for 4 mins before removing from the heat and setting aside to cool.
For the sponge, preheat oven to 170C Fan & lightly grease a 12-cup mini sandwich tin with butter.
To make the cakes, cream the butter & sugar together until pale and fluffy. Next, add the beaten eggs, mixing well between each egg & scraping the sides to ensure it is incorporated before adding the vanilla. Sift the flour in & fold carefully until fully mixed into a smooth & glossy batter.
Divide the mixture between the mini sandwich tins and level with a teaspoon, baking in the oven for 15 minutes. Once cooked, leave to cool in the tin for 2 mins before easing them onto a wire rack and leaving to cool.
Whip the cream to soft peaks & spoon into a piping bag fitted with a small plain nozzle.
Cut each cake in half horizontally before placing one dot of cream in the middle of each cake base and the rest in dots around the edges.
Drizzle the jam over the cream, then place the sponge tops on & lightly sift icing sugar over the cakes.