Strawberry Cream Cakes with Hint of Rose
Little cakes baked with strawberries and cream and lightly flavoured with rose. Ideal for summer picnics and alfresco eating.
Afternoon Tea, Dessert, Snack
cakes, mini cakes, picnic, strawberries
golden caster sugar
(I used duck eggs)
of Himalayan pink rock salt
wholemeal spelt flour
white spelt flour
(or 1 tsp rose water or 1 drop rose oil) - optional
strawberries - washed and hulled
Beat the eggs, sugar and salt together in a large bowl with electric beaters or by hand until the mixture is thick, pale and has at least doubled in volume.
In a separate bowl whip the cream and rose syrup until the mixture is just holding its shape, but be careful not to over whip.
Sift the flours and baking powder into the egg mixture and fold in until just incorporated.
Fold in the whipped cream, again until just incorporated.
Chop half of the strawberries and carefully stir in to the cake batter.
Divide the mixture between 30 small muffin moulds.
Slice the remaining strawberries and place a slice on each cake.
Bake at 180C for 22 minutes or until well risen and golden.
Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
Recipe from Choclette @Tin and Thyme