First my news…as of today I am joining the fantastic website justb as a weekly food contributor. Whoot whoo! If you haven’t already had a look around justb, please pop over and do so, it’s a great source of ideas, news, advice and of course beautiful recipes. And on that note…here’s an idea for some nice little berry cakes.
In the middle of Orange there is a green and white house which sometimes has little sign hanging on the front fence advertising fresh fruit or vegetables for sale. The house belongs to Mr Neville Smith and he is an excellent gardener. When he has something to sell and feels like selling it, Neville puts a sign on his front gate advertising what’s available.This afternoon it was rhubarb, strawberries, blackberries and raspberries. We waited by the garden shed as he picked the rhubarb then graded his berries and we paid just $10 for the lot. Nice! The kids polished off most of the berries on the way home but we did save a few for these little cakes.
Little berry bundt cakes
180g melted butter (plus a little extra for brushing)
80g plain flour
190g icing sugar
150g ground hazlenuts (or almonds)
5 egg whites
100g berries (I used raspberries and a few straberries)
Preheat the oven to 180C and brush the insides of your bundt/muffin/friand tin with melted butter. Sift flour and icing sugar together into a bowl, mix through the hazlenuts and stir to combine. Whisk the egg whites until soft and frothy. Gently fold this through the hazlenut mixture and finally fold through the berries. Spoon into prepared tin so the batter comes about 3/4 up the sides of each mould and bake for 20 minutes or until lightly golden. Allow to cool a little before turning out onto a rack. These are great on their own but would also be beautiful with a little of the cinnamon custard recipe over on today’s justb post.