If you have more than you can cook in your garden, here’s a recipe for a fruity and spongy, yet wholesome, mini-cake to accompany your afternoon tea.
It can be made with other small fruits, and I intend to use this recipe with rhubarb this week but also with blackberries when they are ready.
Baking time: 20-25 minutes – 200C
Preparation: 15 minutes
Makes 10-12 mini-cakes
- 1 cup whole wheat flour
- 1/2 cup wheatgerm
- 1/2 cup yogurt
- 1/2 cup brown sugar
- 1/2 cup rapeseed oil
- 2 eggs
- 2 tsp. baking powder
- 1/2 lemon juice
- 1 tbsp. honey
- 1 tbsp. poppy seeds
- Jam of your choice for glazing
- 10-12 plums
Pre-heat your oven 200C.
In a big bowl, pour flour, wheatgerm, poppy seeds, salt and sugar.
In a medium bowl mix eggs, yogurt, oil, and honey.
Pour this mixture into the big bowl and mix. Add lemon juice and baking powder.
Butter your muffin tray.
Pour the mix in each muffin hole.
Cut plums in half and remove the pit.
Place 2 halves per hole, at the centre of each cake, skin facing up.
The plum will be covered by the dough as it rises and create a fruity heart.
You can make a quick and easy glazing by mixing 2 tablespoons of jam with a bit of hot water, and spreading of each cake.
Serve with yogurt, custard or ice cream.