Sometimes lunch is made up of all the incredible goodies food markets can provide. This Sunday was to be one of those days. We spent the weekend milling around some of London's best and came home armed with a decadent spread. A spanish theme prevailed. Our table was adorned with large emerald green olives, mature manchego cheese, quince paste, thinly sliced chorizo and italian salami. The only thing I made, was a bowl of crushed tomatoes with garlic and olive oil to go with St. Johns sublime sourdough bread. This feast of exquisite flavours was demolished immediately with a glass of crisp rose. Perfect indeed!
I am not really a lover of sweet, my preference for savoury always trumps it but I feel our most treasured of meals should be rounded off with it. I had a date with a punnet of blueberries, these little jewels needed a makeover. I often make a blueberry and almond cake but wanted something between a financier, muffin and cupcake. So I scoured around for some recipes and found one that brought all these things together. The recipe is for blueberry muffins but I didn't want them to be so dense and high, so I halved the recipe, used a bit more fruit and only filled the cup cake cases up half way. This created the perfect little cake I was after. Soft, sweet and light as a feather.
Recipe (by Krusty?)
Quantities here are half the original
8-12 little cakes
quarter of a cup butter
half a cup sugar
1 tsp oil
1 large egg
quarter of a tsp vanilla
1 tsp baking powder
1 cup flour
quarter of a cup milk
200g blueberries
Preheat oven to 190C. Fill muffin tin with cupcake cases. Cream butter, oil and sugar until pale and fluffy. Add egg and beat until smooth. Beat in baking powder, vanilla and salt. Gently fold in flour and milk alternating. Add blueberries and fold in until just combined. Be careful not to over mix the batter to ensure lightness. Fill cases up to about half. Bake for 15-20 minutes until risen just above the case and golden brown.
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