little blueberry cakes

from Sainsbury's Magazine July 2007

Makes 12.  Prep time 20 mins plus 30 mins chilling.  Cook time 15 mins.  Can be frozen

125g unsalted butter
2 medium eggs
60g golden caster sugar
half teaspoon pure vanilla extract
50g plain flour
1 heaped teaspoon baking powder
50g ground almonds
75g blueberries
pinch of salt

  1. Melt the butter and lightly brush a 12 hole bun tin with it. Leave the rest to cool.
  2. In a large bowl whisk the eggs and sugar together until pale yellow and frothy.
  3. Whisk in the vanilla.
  4. Sift the flour and baking powder together and, using a large metal spoon (it doesn't say why), gently fold in to the egg mixture, adding a a pinch of salt and the almonds.
  5. Gently (seems to be the key word in this one) fold in the cooled melted butter and the blueberries.
  6. Cover and chill for 30 minutes.
  7. Preheat oven to 200C (gas mark 6), spoon the mixture into the bun tin - fill the holes to the top - and bake for 8-10 minutes.

Nutritional info per cake: 152 kcals; 11.9g fat of which 6.1g saturated fat; 9.4g carbs 2.4g protein; 5.2g added sugar; 0.2g salt; 0.6g fibre

1 comment to this

ramtops said on 28 Jul 2007 at 07:28:12:

I made these last night, substituting blackberries from the garden for the blueberries; they were sublime!

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posted by jacqi on 27 Jul 07 - 10629 views


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