Strawberry + Blueberry Rosewater Cakes
Little cakes, full of berries and flavoured with rosewater. A perfect afternoon tea treat.
200g sugar
100g vegetable oil
2 large free-range eggs
2 teaspoons vanilla extract
1 tablespoon rosewater
Juice of 1/2 lemon
250g Greek yoghurt
280g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
Pinch of salt
175g strawberries
165g blueberries
Icing sugar, to dust
Preheat your oven to 160 degrees C fan. Butter and flour 2 large size 6-hole muffin pans. Or use any decorative individual moulds you might have. I used 6 fluted rum baba moulds and a 6 hole muffin pan. This is a large mixture, and it will give you 12 large cakes.
If you wanted to use regular muffin pans, you would probably get 18 cakes from the mixture.
Put the sugar and vegetable oil into the bowl of a food processor and process well.
Add the eggs, vanilla, extract, and rosewater and continue to process until the mixture is smooth and sugar is dissolved.
Add the lemon juice and the Greek yoghurt and process briefly until incorporated.
Put the flour, baking powder, bicarbonate of soda and salt into a bowl and stir to combine.
Place these ingredients into the bowl of the food processor and process just for a minute or two, until the flour is incorporated.
Take half of the strawberries and cut each strawberry into slices. No need to be to precise.
Using a spoon, stir in the sliced strawberries and half the blueberries.
Don’t overmix.
Spoon the mixture into the prepared moulds. Cut the remaining strawberries in half, and place, some cut strawberries and blueberries on the top of each cake. You may not need all of the berries.
Place the muffin pans or moulds into the preheated oven and bake for 20 - 25 minutes until a skewer inserted in the centre of a cake comes out clean.
Remove from the oven and leave the cakes to cool for 10 minutes before turning out carefully onto a wire rack.
You could ice, the cakes with a lemon water icing, but dusting with icing sugar is probably all the cakes need!