Wednesday, July 17, 2013
I was pretty much attracted to how the cake looked with 2 layers of colours, but I don't know why mine came out looking pretty homogenous, the lower layer didn't look brown like the source.
The original was baked direct in the muffin pan, but I was a bit chickened out, scared I'll mar the cake's surface when I lift it up, so I better line it.
I suggest muscavado sugar instead of soft brown (original was golden caster of which is even lighter) to get the dual colour effect. Probably skipping the yolk in the topping will make it as white as BBC's. Just a guess.
The girls helped with the blueberries and they liked this cake. Soft cake with smooth topping. It's hard not to like this.
Oh yeah, in case you were looking for cheese in this recipe, there is none, but the sour cream makes it taste like cheesecake
Blueberry Baby Cakes with Cheesecake Topping
Source: BBC Good Food with some minor adaptations
100g butter, softened, plus extra for greasing
100g soft brown sugar
2 large eggs, lightly beaten
zest and juice from 1 lime (changed from lemon)
140g self-raising flour
50g blueberries or more
For the topping
250ml soured cream
25g icing sugar
1 large egg
1 tsp vanilla extract
1. Preheat oven at 160(fan)/180C and line a muffin pan with 12 muffin liners.
2. Cream butter and brown sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lime juice and zest and beat until smooth
3. Sift flour into the butter mixture, and mix until smooth.
4. Fill half the muffin cases with batter and push 5-6 blueberries into each cup. Top with more batter. Level it.
5. Bake the cakes for 13-15 minutes or until cake is done (doesn't need to be golden)
5. Meanwhile, mix topping ingredients together until smooth.
7. Remove the cakes from oven and spoon the topping over. Top with a few more blueberries as decoration
6. Bake for another 5-7 minutes until the topping is set. Leave to cool and lift from pan.