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FREE DELIVERY ON ALL UK ORDERS
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Ingredients:

150g caster sugar
150g unsalted butter, softened
150g self-raising flour
2 eggs
1 tbsp milk
1 tsp Vanilla Mart Madagascan paste
125 ml double cream
2 tbsp icing sugar
6 tbsp raspberry jam

 

Method:

  • Heat the oven to 180°C/160°C fan and grease the mini tins with butter.
  • Beat the butter and caster sugar together until pale and fluffy.
  • Whisk in the eggs, one at a time.
  • Add the milk, vanilla paste, flour and a pinch of salt, then beat again until smooth.
  • Divide the batter evenly between the mini tins and level with a teaspoon.
  • Bake for 15 minutes until golden-brown.
  • Leave the mini cakes to cool and meanwhile whip the cream to soft peaks.
  • Cut each cake in half horizontally.
  • Spread the jam on the bottom half of each cake, then the cream. Finish each cake off by lightly sifting icing sugar over the tops.
  • Serve with tea.

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