The Food Exchange: small English cakes

Every month Lucy, from http://www.lucyabakes.wordpress.com, and I started to think about our next Food Exchange topic a couple of weeks ago. For those that don’t know about our little project: Lucy (English, but living in Germany) provides me with a typical English recipe and I (German, but living in England) provide her with a – guess what – German recipe :).

I realised that we have already swapped quite a few recipes (you can find them all here) but we both love the challenge to find a new interesting topic and soon we decided to go for SMALL CAKES this month.

Lucy’s recipe for me was Bakewell Tarts after a recipe of Paul Hollywood. Instead of making one big portion I made many small cakes. The recipe is that good, that I would like to share it with you!

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

I made the little cakes on a Friday evening and was surprised that I had no trouble getting them out of the form. The whole process actually went too smoothly to be true (normally I always manage to drop something, to misread the recipe…you can imagine). But this time nothing happened and we had a wonderful dessert. This was the perfect start to our weekend.
The recipe is normally without blueberries, but I added a few because I had them at home.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

You will need:

For the pastry:
– 200g plain flour
– 2 tbsp icing sugar
– 100g unsalted butter, diced
– 1 medium egg
– 1 tsp lemon juice
– 2-3 tsp very cold water

For the Frangipane:
– 100g unsalted butter
– 100g caster sugar
– 2 large eggs
– 50g plain flour
– 75g ground almonds
– 100g raspberry jam
– 100g raspberries (I used 75g raspberries, 25g blueberries)
– 20g flaked almonds

– Icing sugar for the decoration

To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly  until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 tsp water. Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary.
As the dough comes together, gently knead into a smooth ball. Wrap in cling film and chill for at least 15 minutes.
Heat the oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm thickness and cut out little circles that fit in your cupcake tins.
Butter your muffin forms and put the pastry inside. Fill with a few baking beans (I used coins and covered the dough with a bit of baking paper, so that the coins don’t touch the pastry)
Blind bake for 12–15 minutes, until the pastry is dry to the touch. Remove the paper and baking beans and return the pastry case to the oven for about 5 minutes until very lightly coloured. Trim away excess pastry from the edge. Turn the oven down to 180°C.

For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.
Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the forms, then remove it and dust with icing sugar to serve.

As mentioned above, this recipe is a Paul Hollywood recipe – you can also find it here.

OLYMPUS DIGITAL CAMERA

The little cakes could be easily removed from the cupcake tins and they were so good that they were gone in no time.
I also had never made Frangipane before and didn’t really know what it was. It tastes amazing (I could have eaten the whole dough without actually baking it ;))

Now I am excited to head over to Lucy’s blog to see how her little cakes turned out.

P.s.: if you have any suggestions for new topics for the Food Exchange or if there is a recipe you would like us to bake – just leave a comment at either of our blogs. Lucy and I would love to hear from you!

OLYMPUS DIGITAL CAMERA

One thought on “The Food Exchange: small English cakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s