We are invited out for Easter dinner today so, as usual, I took on the role of "dessert maker." The friend hosting dinner is the very same friend who recently gave me some bakeapples. I thought it only appropriate to make a divine dessert with these tart berries for the evening. I wanted to do a simple cake, nothing too fancy, because I am still in the experimenting stages with bakeapples and do not want to pair it with the wrong flavours. (As I have mentioned before, there are virtually no recipes written for bakeapples so it is all experimentation for me!). Then I thought, wouldn't it be cute to give everyone their very own dessert? Of course! So I divided the batter into my jumbo muffin pan and got these adorable little cakes. Slice them in half, pack some berry filling, and presto - individual desserts! I know many of your do not have access to bakeapples, or even know what they are, but I can tell you that this sponge cake paired with a raspberry or blueberry filling would be amazing! Play with it :)
Happy Easter!!!
Sponge Cake
Ingredients
3/4 cup butter, room temperature
3/4 cup + 2 tbsp sugar
3 eggs, room temperature (beaten)
3/4 cup + 2 tbsp flour
Steps
-Cream butter and sugar together in a mixing bowl until the mixture is pale in colour and light and fluffy.
-Add beaten eggs, a teaspoon at a time, beating well after each addition.
-Sift flour and salt and carefully add to the mixture, folding in with a metal spoon or spatula.
-Bake in greased pan(s) for 25-30 minutes, until golden and pulling away from sides.
-Let cool completely, cut in half (if applicable), and add filling*.
-Dust with icing/caster sugar.
*Berry Filling
Ingredients
2 cups raspberries
1/2 cup water
1/4 cup sugar
1.5 tbsp cornstarch
Steps
-Bring berries and 1/3 cup water to a boil. Simmer for 10-15 minutes.
-Strain the berry mixture and return to heat.
-Add cornstarch to remaining water. Whisk into berry mixture.
-Add sugar and bring to a boil. Simmer for 8-10 minutes.
-Cool completely.
