Mini madeira cakes with strawberry and apple compote

SERVES: 12 Ingredients

200g unsalted butter, at room temperature, chopped 155g (3⁄4 cup) caster sugar 1 lemon, rind finely grated 1 tsp vanilla extract

3 eggs

150g (1 cup) self-raising flour 2 tbs milk

STRAWBERRY AND APPLE COMPOTE:

3 (about 495g) granny smith apples, peeled, cored, chopped 2 tbs water 500g strawberries, washed, hulled 2 tbs icing sugar 1 tsp vanilla extract 1 tbs lemon juice

Method

To make the strawberry and apple compote, combine the apple and water in a saucepan over medium heat. Cover and cook, stirring often, for 8 minutes or until apple is soft. Set aside to cool slightly. Use a stick blender to puree until smooth. Add the strawberries, icing sugar and vanilla to the apple. Cook, covered, stirring often, for 10 minutes or until the strawberries have almost broken down. Stir in the lemon juice. Set aside to cool. Transfer to a bowl. Cover with plastic wrap. Store in the fridge until required.

Meanwhile, preheat oven to 180C. Use an electric beater to beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Use a large metal spoon to fold in the flour and milk, in alternating batches, until just combined. Divide the mixture among 12 x 5.5cm square non-stick muffin pans and smooth the surfaces. Bake for 15–20 minutes or until the cakes are golden and spring back when lightly touched. Set aside in the pans for 10 minutes to cool. Transfer to a wire rack to cool completely. Serve with the compote. Recipe by Alison Adams Photo by Colin Cooke and Jeremy Simons