Strawberries and Cream

Thought I would share these! They are a celebration of the last day of our holidays and the wonderful month of MAY! (click to be linked to the fabulous Eat the Seasons site)

They are from Primrose Bakery Cupcakes Recipe Book and stupendously easy to make!

• 110g (4oz) unsalted butter, at room temperature
• 225g (8oz) caster sugar, preferably golden
• 2 large eggs, free-range or organic
• 150g (5½oz) self-raising flour, sifted
• 125g (4½oz) plain flour, sifted
• 120ml (4fl oz) semi-skimmed milk, at room temperature
• 1tsp good-quality vanilla extract

Method

Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.

In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.

Once cool, make a small hole in each (I used the end of a teaspoon) and spoon in a 1 tsp of strawberry jam. Warming the jam, makes this easier.

*I swirled a dollop of shop bought vanilla frosting on top and a sliced (dried off) strawberry. But they would be wonderful with a good splodge of whipped cream if you were serving immediately. Summer treat bliss!*

Perfect with your afternoon cup of tea in your May garden

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Wholemeal Honey Cake

Just the title of this cake made me happy. It spoke to me of warm, reliable comforts of home, of sweet respite from a days work, a perfect something to have with a cup of tea. A little wholesome, filling and rich, with a hint of sunshiney sweetness.

Make it and 'bee' happy!

300g unsalted butter, softened
250g unrefined caster sugar
4 organic eggs
150g ground almonds
150g wholemeal self-raising flour
1 tsp baking powder
50g flaked almonds
3-4 tbsp runny honey

Preheat the oven to 160C/325F/ gas mark 3. Grease a 23cm diameter, springform cake tin with a little of the butter and line the base with baking parchment.

Put the butter and sugar in a mixing bowl, and cream them together until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds, then sift in the flour and baking powder and gently fold these in, too.

Scrape the mixture into the prepared tin, scatter the flaked almonds over the top, and bake for 45 minutes, or until a knife pushed into the centre comes out clean. Remove from the oven and, while it's still hot, evenly drizzle all over with honey. Place the tin on a wire rack to cool. Serve warm or cold.

This is bee-utiful with a dollop of greek yoghurt!
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