Mini Summer Courting Cakes
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.
