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Mini Summer Courting Cakes

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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These sweet little cakes were originally made by young women for their betrothed.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.

45Total Time
25Prep Time
20Bake Time
12Serves
Easy

Method

  1. 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).

  2. Step 2:

    Beat the butter and the sugar together until light and fluffy.

  3. Step 3:

    Gradually beat in the eggs followed by the vanilla bean paste, flour, almonds and milk.

  4. 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.

  5. Step 5:

    Let them sit in the tin for 5 minutes, then remove and cool on a wire rack.

  6. Step 6:

    Meanwhile for the topping toss the strawberries with balsamic vinegar and leave to rest for 15 minutes.

  7. Step 7:

    Lightly whip the cream with the vanilla bean paste and icing sugar.

  8. Step 8:

    To assemble, top the cakes firstly with cream and then the strawberries. Dust with icing sugar and serve.

Ingredients

  • For the cakes

    • 100g Butter (unsalted) (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (free range) (medium)
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 100g Self-raising white flour
    • 50g Almonds (ground)
    • 1 tbsp Milk (whole)
  • For the topping

    • 250g Strawberries (hulled and finely chopped)
    • 1 tbsp Balsamic vinegar
    • 200ml Double cream
    • 1 tsp Vanilla bean paste
    • 3 tbsp Billington's unrefined golden icing sugar (plus extra for dusting)

Utensils

  • Muffin tin
  • Mixing bowl
  • Cooling rack
  • Whisk

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