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.

Sunday Star-Times - Sunday Magazine - - NEWS - CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ Pho­to­graph & Styling/ Emma Boyd Go to to share this recipe.

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.


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.

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