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.
June 8, 2020 / Lyn Jones / 0 Comments
8 to 10 servings for dessert – with whipped cream
INGREDIENTS – halve all sugars, leave butter as is.
- 2 cups/8 ounces/266 grams fresh or frozen cranberries
- 1 cup/200 grams white sugar
- 113 grams unsalted butter
- ⅔ cup/133 grams dark brown sugar
- ½ cup/120 ml whole milk
- ½ cup/120 ml maple syrup
- ¼ cup/60 ml molasses
- 1 ½ cups/185g all-purpose flour
- 1 tablespoon/5g ground ginger
- ½ teaspoon/1g ground cinnamon
- ½ teaspoon BP
- ½ teaspoon/3 fine sea salt
- ¼ teaspoon bicarb
- ¼ teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 Tab /14 grams grated fresh ginger (from 1-inch piece)
PREPARATION
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
-
The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving.