Sunday, June 19, 2011
I have added fruit to these classic French buttery cakes. Unfortunately though, I doubt these count towards one of our 'Five a Day'...
-175g self raising flour
-120g unsalted butter, melted, then cooled to room temperature
-130g caster sugar
-3 large eggs, at room temperature
-1/2 tsp baking powder
-Zest of one small lemon (unwaxed)
-Pinch of salt
-Butter for greasing
-100g chopped fresh fruit- or jam. I used 1 fresh peach, a handful of blueberries, and 4 tsp of melon jam to create 3 different flavours.
-Handful of almond flakes
1. Grease a muffin tin or individual tray bake tin with butter and dust with flour (shake off any excess). Place the tin in the fridge or freezer until needed.
2. To make the batter, beat the eggs, sugar and salt until frothy (around 5 minutes). Sift in the flour and baking powder and gently fold in - just enough to combine. Add the lemon zest, then the butter a spoonful at a time, folding after each addition. Refrigerate the batter for at least an hour.
3. Preheat the oven to 200C. Spoon the batter into the moulds without spreading, filling 3/4 full. Top with the fruit and almond flakes.
4. Bake for 8-10 minutes or until just cooked (insert a skewer into one of the cakes to test- if it comes out clean they are done). Cool on a wire rack.