MINI LOAF CAKES
Delicate flavours in our bake of the week.
You’ll need
200g golden caster sugar 200g soft butter 3 large eggs 3 tbsp elderflower cordial 200g self-raising flour, sieved 1/2 tsp baking powder
FOR THE TOPPING 100g soft butter 200g icing sugar, sieved 1 tbsp Bonne Maman Rhubarb Conserve dried rose petals (optional) 100g pecan nuts
Method
THESE mini loaf cakes combine a dream duo of two delicate flavours – elderflower and rhubarb. However, you can skip the elderflower for a more basic bake.
They are decorated with rose petals and pecan nuts, but you could also use slim slices of roasted rhubarb or other fruit.
They are best eaten on the day you make them. We know – that’s no hardship! But if you have leftovers, you can freeze them. 1. Heat the oven to 190C/170C fan/ gas mark 5/375F. 2. Mix together the sugar, butter, eggs, cordial, flour and baking powder in a blow until pale and creamy. If using an electric whisk this should take about two minutes – longer if you’re using a spoon. 3. Use an ice cream scoop to divide the mixutre among mini loaf tins, or one 2lb loaf tin. 4. Bake for about 15 minutes until risen and pale golden. Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. 5. In a bowl, beat together the butter and a third of the icing sugar until creamy. 6. Add the rhubarb conserve and mix to combine, then gradually mix in the remaining icing sugar and beat for two minutes until the mix is pale and fluffy. 7. Spoon the icing into a piping bag. Cut the tip of the bag to about the size of a 20p coin. Pipe the icing on top of each cake in a zigzag pattern. Alternatively, swirl it on by hand. 8. Chop the pecans and sprinkle over the top, along with the rose petals, then serve.