30 Jun 2010
These are really easy peasy little cakes, made fragrant by the addition of some homemade elderflower cordial . Bake them, pack them, and picnic.
Petite blackcurrant & elderflower cakes
Makes 12 small cakes
12 hole muffin or cake tin & 12 small paper cases.
100g golden or light brown caster sugar
2 medium eggs
100g plain flour
1 level tsp baking powder
2 tbsp elderflower cordial
These cakes literally take a couple of minutes to make in a food processor, and only a few minutes more to make by hand.
Cream together the butter and sugar until well combined.
Add the eggs one at a time, combining well before adding the next.
Sieve the flour and baking powder into the mixture and fold in thoroughly.
Add the cordial and mix well, then stir in the blackcurrants quickly swiftly.
Place the paper cases into the muffin tin and spoon the mixture into them equally, filling them roughly two thirds full.
Place immediately into a preheated oven, otherwise you give the blackcurrants time to sink to the bottom of the cake mix.
Bake for 12-14 minutes until nicely golden and firm to touch.
If you fancy some bright pink icing, mash a couple of blackcurrants into a few tablespoons of water then add icing sugar to the right consistency.
Let the cakes cool before placing in an airtight container, they will keep for several days this way, although if you’re anything like me you’ll probably devour them pretty quickly!