Happy Friday ya’ll! Not only have we won gold (how could we not with those two top blokes!) in the rowing this morn BUT it’s almost the weekend. I’d say thats a pretty bloody good excuse to celebrate with cakes today! All of these 3am starts to get up to watch the hockey are making it hard to string words together and I’ve somehow got to pull together a cake for our art project today (which i’m pretty sure is going to be a disaster) so lets get cracking on the good stuff while I can make some sense and the caffeine is flowing nicely through my veins!
For Mothers Day this year, N and Miss I gave me The Great New Zealand Baking book and when I opened it up, this was the first recipe I saw. Julie Le Clerc is a favourite of mine and while I know they will not be anywhere near as amazing as hers, I thought I’d share this about because not only are they super easy to make but they are so freaking delicious. If you plan to make these with just blueberries, be prepared to find them on the bottom of the cakes because those suckers love to sink!
What you’ll need
– 225g icing sugar
– 85g plain flour
– 65g desiccated coconut (you can substitute ground almond if you don’t want to use coconut)
– 175g melted butter
– 6 egg whites
– pinch of salt
– 1 tsp vanilla extract (I used 2 as I love vanilla)
– 1 1/2 cups fresh or frozen berries (I used frozen and had 12 of each blackberries, blueberries and raspberries- OCD!)
– extra icing sugar to dust
What to do
– Preheat your oven to 190 degrees c (170 fan force) and grease and line a 12 individual muffin tray. I’m lazy when it comes to washing up so I used cupcake liners
– Sift the icing sugar and flour into a large mixing bowl and add in the coconut.
– Melt your butter if you haven’t done so already and lightly beat the egg whites with the salt.
– Add the butter, egg whites and vanilla to the mixing bowl and stir well to combine. The mixture will be quite runny.
– Fill each tin 2/3s full with the mixture, top each one with a few mixed berries and press them into the surface.
– Pop into the oven and bake for 20-25 minutes or until well browned on the outside and a skewer inserted into the middle comes out clean.
– Let them sit for 5 before turning out onto a wire rack to cool completely. Dust these little beauts with icing sugar and serve as is or with whipped cream or yoghurt. Will keep in an airtight container for a few days.
ENJOY lovelies!! I gotta get making on this cake before Miss I gets home! Have a wonderful weekend.
(apologies for the shitty lighting, damn you winter!)