So, you may have noticed that I have a thing for tea cakes. I think they are very sophisticated and sweet and less cutesy than their american counterpart the cupcake. You may also recognise this strawberry sponge from somewhere else! I had some strawberries that were getting a bit mushy (as you can see) and so I thought a cake would be the best place for them… I know.. it’s a recurring trend. So, just use the sponge recipe from my Strawberry cake recipe.
Tea Cake Baking instructions:
All you need is a cupcake tray WITHOUT THE CASES. Grease each case with butter and tap with some flour OR use grease proof paper cut into a circle at the bottom of each case. Then add the mixture until about halfway up, and bake for about 10-12 minutes at 175°C.
Leave them to cool a bit, and then twist the top with you finger tips to loosen…
Then munch awaaaaaaaay.
Happy Weekend people! I am going to be at the Hive blogger conference this weekend. See some of you there!