Monday, September 24, 2007

Individual Wild Blueberry Honey Cakes

I really love blueberries, especially the wild variety, they have more flavour and are more nutritious than their domesticated cousins. I find the larger farm variety to be less flavourful, they are merely bigger than the wild kind and don't always have a corresponding increase in flavour. The honey cake is just another variation on the honey cake theme that I have been on for a long while, this time I tried them as individual cakes, not really muffins. I essentially halved the recipe for a honey cake, this calls for 1-1/2 eggs, to get the 1/2 an egg, just whisk a whole egg, then take out as close to half as you can. These turned out very good, quite tasty, I'm pleased with how they worked out.

Wild Blueberry Honey Cakes
112.5 g sweet butter (1 stick)
125 g runny honey
50 g dark muscovado sugar
1-1/2 large eggs
150 g (2-1/4 cups) self-rising flour
1 cup wild blueberries

Preheat oven to 300F. Grease a 12 cup muffin tin, or line with paper
muffin cups.

Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).

Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Mix blueberries carefully into batter.

Spoon into individual muffin cups and bake for 50-55 minutes or until cakes are golden brown and spring back when pressed.

Turn out the cakes onto a wire rack. Leave to cool.

Makes 12 honey cakes.

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