Fairy cakes are really good for those occasions when a cake may be too formal, or when finger food is more convenient. These ones are sweet but fruity, and very quick to make - perfect if a friend is coming over to yours without much warning.
100g butter
50ml agave nectar
2 medium size eggs
250g flour (I used Doves Farm plain whte flour blend)
Makes 12 fairycakes
50ml agave nectar
2 medium size eggs
250g flour (I used Doves Farm plain whte flour blend)
½ teaspoon xantham gum
1 teaspoon baking powder
¼ teaspoon ground cardamom
150ml whole milk
zest of 1 large lime
50ml lemon curd
a knob of butter
granulated sugar
Pre-heat your oven to 190°C.
The butter should be room tempered and soft. Add it to a bowl and mix it with the agave nectar and eggs. Combine the dry ingredients in a separate bowl and sift them into the butter mixture. Mix well, and add the milk. When you have combined the milk with the rest of teh ingredients and have a smooth dough, add teh zest of your lime, stir, and finally add the lemon curd. Carefully fold the lemon curd into the dough, but don't mix it in comletely, leave it so the there are streaks of it and it makes a marbled effect. This makes the cakes more moist.
Spoon the dough into muffin cases (it's helpful if these are placed in a muffin baking tray, but this is not essential). Bake in the oven for 25 to 30 minutes until they are golden brown and a skewer comes out clean.
Leave the cakes in the tin for 5 minutes, and place them on a cooling rack. While the cakes are still warm, use a pastry brush to paint them with butter, and sprinkle some granulated sugar over them.
1 teaspoon baking powder
¼ teaspoon ground cardamom
150ml whole milk
zest of 1 large lime
50ml lemon curd
a knob of butter
granulated sugar
Pre-heat your oven to 190°C.
The butter should be room tempered and soft. Add it to a bowl and mix it with the agave nectar and eggs. Combine the dry ingredients in a separate bowl and sift them into the butter mixture. Mix well, and add the milk. When you have combined the milk with the rest of teh ingredients and have a smooth dough, add teh zest of your lime, stir, and finally add the lemon curd. Carefully fold the lemon curd into the dough, but don't mix it in comletely, leave it so the there are streaks of it and it makes a marbled effect. This makes the cakes more moist.
Spoon the dough into muffin cases (it's helpful if these are placed in a muffin baking tray, but this is not essential). Bake in the oven for 25 to 30 minutes until they are golden brown and a skewer comes out clean.
Leave the cakes in the tin for 5 minutes, and place them on a cooling rack. While the cakes are still warm, use a pastry brush to paint them with butter, and sprinkle some granulated sugar over them.
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