Sunday, 30 December 2012

Brown Butter Tea Cakes

These can be made with various combinations of fillings and toppings- I made some with blackberry filling with pistachios, cherry filling with almonds and apricot filling with almonds and pistachios.

Recipe from Always With Butter

Brown Butter Tea Cakes
Makes 12

225g unsalted butter, browned and re-solidified
300g caster sugar
4 eggs, separated
470g plain flour
1tsp baking powder
½ tsp salt
120ml milk
225g icing sugar, sifted
few tablespoons milk

1. Preheat the oven to 180C/350F/mark 4. Line a muffin pan with 12 paper cases.

2. Cream together the butter and sugar until light and fluffy and mix in the egg yolks, one by one.

3. In a separate bowl, sift together the flour, baking powder and salt.

4. In alternating thirds, mix the flour mixture and the milk into the butter mixture.

5. In another bowl, whip the egg whites to soft peaks. Carefully fold into the rest of the batter.

6. Fill the muffin cases with two tablespoons each of the batter, followed by one tablespoon of jam and then another two tablespoons of batter. Ensure that the jam is completely covered.

7. Bake for about 30 minutes, or until set and a skewer comes away clean from being inserted in the cake (not the jam).

8. Leave to cool on a wire rack. To glaze, mix together the icing sugar with enough milk to achieve a pourable icing and drizzle over the cakes.

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