Mini Summer Courting Cakes
About the bake
These sweet little cakes were originally made by young women for their betrothed. Originally a full sized celebration cake, we've turned them into delightful little bites. You can make our Mini Summer Courting Cakes using fresh strawberries and balsamic vinegar.
Method
Step 1
Preheat the oven to 180C (fan 160C, gas mark 4) and butter 12 holes in an non stick muffin tin (without muffin cases).
Step 2
Beat the butter and the sugar together until light and fluffy.
Step 3
Gradually beat in the eggs followed by the vanilla bean paste, flour, almonds and milk.
Step 4
Divide between the muffin tins (should only fill a third of the way up of each) and bake for 20 minutes until cooked through.
Step 5
Let them sit in the tin for 5 minutes, then remove and cool on a wire rack.
Step 6
Meanwhile for the topping toss the strawberries with balsamic vinegar and leave to rest for 15 minutes.
Step 7
Lightly whip the cream with the vanilla bean paste and icing sugar.
Step 8
To assemble, top the cakes firstly with cream and then the strawberries. Dust with icing sugar and serve.
Ingredients
For the cakes
- 100gButter (unsalted) (softened)
- 100gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range) (medium)
- 1 tspNielsen-Massey Vanilla Bean Paste
- 100gAllinson's Self Raising Flour
- 50gAlmonds (ground)
- 1 tbspMilk (whole)
For the topping
- 250gStrawberries (hulled and finely chopped)
- 1 tbspBalsamic vinegar
- 200mlDouble cream
- 1 tspVanilla bean paste
- 3 tbspBillington's unrefined golden icing sugar (plus extra for dusting)
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