Baking day (Friday) is here again! I experimented a few Fridays ago with the recipe below using fresh strawberries and strawberry jam. Whilst tasty, I knew that I could improve on these patty cakes. Hence my decision to use raspberries, my favourite food in the entire world. I wish for the month of December all year, not because of the countdown to Christmas or the new year, but because raspberries are in season and are sold at a semi-reasonable price. I admit I used frozen raspberries for the recipe below, as in November this scrumptious fruit is sadly still out of my price range. As soon as December rolls around this blog will take on every single raspberry recipe I can think of!
INGREDIENTS
- 280g (2 ¼ cups) self raising flour
- 175g (3/4) caster sugar
- 2 eggs, beaten
- 250ml (1 cup) low-fat milk
- a generous dash of vanilla essence
- 75g reduced-fat dairy spread, melted
- 80g-100g raspberry jam (12 teaspoons)
- 125g fresh or frozen raspberries, whole. (If frozen, thaw prior)
- Optional- icing sugar, to sift over when baking is complete.
COOKING
1. Preheat an oven to 200 degrees celsius. Lightly grease a 12 hole muffin tin.
2. Mix flour and sugar in a large bowl. Make a large hole in the centre. Whisk the milk, eggs, vanilla and dairy spread in a bowl. Add this mixture to the hole and use a metal spoon to fold the liquid mixture into the flour and sugar. Next, add the raspberries by very gently folding them into the batter.
3. Divide the majority of the cake batter into the muffin holes. Top each hole with a teaspoon of raspberry jam. Cover with a teaspoon or so of the remaining batter. Bake for 20 minutes, or until cakes are light golden. Cool in the tin for 10 munutes, then turn out knot a wire rack and let them cool.
** Sift icing sugar onto the top of each cake, if desired.
x E
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