Monday, 16 July 2012

Blooming Marvellous Blueberry and Raspberry Mini Cakes


Hey, hi, hello baking community! A fruity treat for you guys this time. These mini cakes are from the Meg Rivers Home Baking book. And they are delish, so fruity and comforting. Of course i changed the recipe slightly by adding hint of the very popular white chocolate, which added a new depth of yummyness to these cakes. With the blueberry and raspberry flavours there is also a hint of orange, a real taste explosion in your mouth. These cakes are about the size of muffins and need a panettone case or something similar to hold them. I didn't have any to hand and I'm a poor student so I just used the muffin cases I had. The cakes have such a moist texture. I made these for a Sunday lunch with my fiancĂ©e's family, they went down like a house on fire, definitely a crowd pleaser!

Blueberry and raspberry mini cakes (Makes 12 cakes)

320g salted butter, soft
320g caster sugar
grated zest of 2 large oranges
4 eggs
320g plain flour
80g ground almonds
200g raspberries
200g blueberries
(I also added white chocolate chips and vanilla extract,this works a treat).

METHOD

1.Preheat oven to 170°C.
2.Cream butter, sugar, orange zest and vanilla together until pale and fluffy.
3. Add eggs one at a time, mixing well between each addition.
4. Fold in flour, almonds and white chocolate chips.
5. Using 2 spoons, divide mixture into cases, filling to half full.
6. Arrange fruit on surface of cake, making 6 blueberry and 6 raspberry.
7. Bake for 45mins in the oven until done.
8. Remove, cool then devour (if you can wait that long).

I hope you enjoy baking these scrummy cakes. To end this post, I have question, does anyone out there know where to get pretty bun cases of all shapes and sizes that wouldn't break the bank?? Thanks for reading guys, happy baking.

Rachael xx.