By BerryWorld (www.berryworld.com)By BerryWorld (www.berryworld.com)CUPCAKE HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 41
Gooseberry
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SERVES 12
For the jam
300g (10½oz) red gooseberries
150g (1¾oz) sugar
juice of ½ a lemon
For the cakes
120g (4oz) butter, at room temperature
120g (4oz) sugar
2 free-range eggs
120g (4oz) self-raising flour
1 tsp baking powder
1 tsp mixed spice
For the fluff
2 free-range egg whites
2 tbsp sugar
1 Put all of the jam ingredients in a jam
pan or large, heavy-based saucepan.
Bring to a simmer and cook for
approximately 30 minutes, or until the
jam holds its shape when you drizzle a
little on a cold plate. While the jam is
bubbling, make the muffins. Heat the
oven to 180°C/Gas Mark 4 and line a
muf fin tray with paper cases.
2 Beat all of the cake ingredients
together in a bowl until you have a
smooth batter. Spoon into the cake
cases and bake for 18-20 minutes until
the sponge is springy when you gently
press it.
3 W hen the cake is almost done, whisk
the egg whites in a clean bowl until
fluffy and voluminous, then slowly
sprinkle in the sugar as you whisk – the
mixture will become shiny and smooth.
4 Once the cake is done, bring the trayRed gooseberry
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MAKES 12
For the jam
300g (10½oz) red gooseberries,
plus 12 for decoration
150g (1¾oz) sugar
juice of ½ a lemon
For the tarts
1 pack of ready rolled shortcrust
pastry
120g (4oz) butter
120g (4oz) sugar
2 free-range eggs
120g (4oz) ground almonds
5 heaped tbsp icing sugar
1 Put all of the jam ingredients in a jam
pan or large, heavy-based saucepan.
Bring to a simmer and cook for
approximately 30 minutes, or until the
jam holds its shape when you drizzle a
little on a cold plate.
2 Meanwhile, make the tarts. Preheat
the oven to 190°C/Gas Mark 5. Lay the
pastry on a work surface, keeping it on
the backing paper, and roll out a little
until it’s approximately 3mm (^1 / 8 in) thick.
Use a 9cm (3½in) pastry cutter to cut
12 discs, then place them into the holes
of a muffin tin and chill for 10 minutes.
3 Once chilled, place a paper cupcake
case inside each one and fill with baking
beans, then bake for 10 minutes.
Remove the cases and continue to cook
for another 5 minutes until the pastry is
golden brown.
4 Next make the frangipane. Whisk the
butter and sugar together in a large
bowl until light and fluffy. Beat in the
eggs, then gently fold in the almonds to
create a smooth batter.
5 Spoon 2 tsp jam into each pastry
case, then top with frangipane batter.
Bake in the oven for 18-20 minutes until
golden. Cool on a wire rack. When the
tarts are cool, mix the icing sugar with
1-2 tsp water to make a thick paste.
Spread the icing over the tarts and top
with an extra gooseberry.TIP When cutting out the pastry,
cut the discs very close together,
otherwise you won’t get 12 out of the
sheet. If you don’t quite make
12, gather up the remaining pastry, re
roll and cut any remaining discs you
need. Any remaining jam can be kept in
a sterilised jar.out and turn the oven up to 220°C/Gas
Mark 7. Spoon a heaped teaspoon of
jam onto the top of each cake, then
either spoon or pipe some fluf f on top.
Return to the oven for 4-5 minutes so
the fluff browns a little. Any remaining
jam can be kept in a sterilised jar.