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Spring Patience

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Spring has sprung and suddenly the many layers I’ve been wearing for what has been too long now can be stripped off.

Slowly and surely, the days get longer and a little warmer.

The trees are full of foliage once again and everything seems brighter. Beaming flowers are adorned in their colors everywhere the eye lands.

Expectations for summer are put in place and the patience required for the free season to arrive is tested.

Plans are spoken of with friends and what to do with each spare second that comes with Summer.

I’m a summer kind of girl, I have traveled just to be somewhere in the warmer season, I love the warmth of sunshine on my very vanilla skin. So as always I hold my breathe waiting to be able to enjoy what is now just around the corner.

With my patience being tested I decided to look in the freezer and use berry delights that can give me that inkling that we’re not far off from swimming in the sea and drinking ice tea.

These are simple, no icing or glaze.

You should have all ingredients in the kitchen as there is virtually nothing extraordinary about these little cakes, except they have a little surprise filling which should taste similar to summer.

Mini Blackberry Cakes
Roamingtaste
Makes 12

Ingredients:
1 1/2 cups flour
1/2 cup desiccated coconut
2 teaspoons baking powder
1/2 cup superfine/caster sugar
1 cup milk
2 eggs
1 teaspoon vanilla extract
50g butter, melted
1/2 cup whole frozen blackberries
2 tablespoons brown sugar

Directions:
Preheat the oven to 180°C/355F and grease a muffin tin.

Place the flour, coconut, baking powder and sugar in a bowl and stir to combine.

Add the milk, vanilla extract and eggs, milk and butter well until it is a smooth mixture, about a minute.

Spoon 1 1/2 tablespoon amounts into the muffin tin and raise the sides to create a well (ensure you can’t see the base of the tin though).

Place the blackberries and brown sugar in a bowl and place in the microwave on high for 50 seconds, mix to combine and smooth the berries into the syrup.

Spoon a tablespoon amount of blackberry syrup into the centre of each mini cake before placing the remaining half batter into the prepared tin and swirling slightly to ensure you can’t see too much of the blackberry syrup.

Bake for 12 minutes or until brown and slightly cracked on top.

Remove from the oven and place on a cooling tray.

Serve at room temperature.

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