food with jordan rondel
With a great assortment of frozen berries now available you can add bursts of fruity flavour to your baking year-round.
These delicious little cakes are ideal for afternoon-tea or dessert. You can try using different frozen berries such as raspberries or blackberries, and lemon or lime instead of orange would also be lovely. Serve them warm with Greek yoghurt or a dollop of mascarpone.
BLUEBERRY, ORANGE AND MAPLE CAKES
Makes 8 cakes or 12 mini cakes.
250g butter, softened 120g ground almonds 4 organic eggs 220g spelt flour (or plain flour) 2 tsp baking powder 1 tsp vanilla extract 130g brown sugar 130ml good quality maple syrup zest and juice of 1 large orange 150g frozen blueberries 50g almonds flakes
Preheat oven to 180C fan bake. Place greaseproof liners in 8 holes of a large muffin tin or 12 of a regular cupcake tin.
In the bowl of an electric mixer, cream butter until pale, light and fluffy.
Add ground almonds and beat in eggs, one at a time. Gradually add flour and baking powder.
Fold in vanilla, brown sugar, maple syrup, orange zest and juice, being careful not to over mix.
Evenly divide batter between the muffin holes and dot a few blueberries on each, pressing down lightly with a spoon. Sprinkle each muffin with almond flakes.
Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow cakes to cool in muffin tray for about 10 minutes before placing onto a rack.
Store in an airtight container in a cool place for up to 3 days.