Blueberry Butterfly Cakes

For the cakes                               

140g self-raising flour

½ tsp baking powder

85g butter, at room temperature

85g golden caster sugar

50g lemon curd

2 large eggs

100g blueberries

For the topping 

175g lite mascarpone , 50g lemon curd, 100g blueberries, icing sugar, for dusting

 

Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin.

Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.

Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.

Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in

 

Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.

 

Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.

 

Now decorate: Carefully cut a circle out of the top of each cake. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.

 

Recipe from Good Food magazine

 

 

 

Devonshire Scones

Mary Berry's Devonshire Scone Recipe

(Makes eight to 10)

450g (1lb) self-raising flour
2 rounded tsp baking powder
75g (3oz) butter
50g (2oz) caster sugar
2 large eggs
about 225ml (8fl oz) milk

To serve
raspberry jam
clotted cream or double cream, whipped

Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.

 Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to 300ml (10fl oz) with the milk, then put about 2 tbsp aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough out on to a lightly floured surface and flatten it to a thickness of 1-2cm (½-1in). Use a 5cm (2in) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more. Arrange on the prepared baking-sheets and brush the tops with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

From 'My Kitchen Table: 100 Cakes and Bakes' (BBC, £7.99), by Mary Berry

VICTORIA SPONGE

Ingredients

• 225g/8oz butter or margarine softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising
• milk to loosen

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.  
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
   
   Divide the mixture between the cake tins and gently spread out with a spatula.
6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
7. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
8. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.