I followed this recipe, but swapped the pears for nectarines. I only spiced it with cinnamon, and I also left out the brandy because I didn’t want to flambé my kitchen instead.
So it’s basically an upside-down pie, and everything is baked in one pan, which coincidentally saves on washing up ;) Below is a picture of the caramelised nectarines.
In the next picture I’m about to put the pastry on top of the nectarines. Because they don’t sell big slices of puff pastry where I live, I put some small slices together and rolled it into a ball, then flattened it out with a rolling pin.
I’m quite proud it all went well. Next time I’m going to make the traditional one with apples.
… half a cake, more like, because it broke in two pieces. (The tin needs a better greasing next time). Also, I placed the cake just a little too high in the oven, so it got a little dark on one side. Luckily I could rescue the thing by cutting it into a circle. But… on the plus side, I could eat the “waste”. It’s scrumptious! The main ingredient is semolina, which contains less carbohydrates than plain flour, and it gives it a lovely airy texture. The recipe I used comes from the book 1 mix, 100 cakes by Christina France. Normally, there would be a syrup on the cake, but since it already broke I decided to leave the syrup for another time. You can also find the recipe here.
Never mind the silly background, a sofa kind of ruined the photo ;)
These lovely cupcakes have a lower fat content than normal cakes, because they contain yoghurt, which gives them a lovely light taste and texture.
A recipe for 12 to 14 cupcakes
- 12 cupcake cups
- muffin tin
- 125 g yoghurt
(I used Biogarde, but a slightly thinner yoghurt will do equally well)
- 100 g butter or margarine
- 150 g cake flour
- 150 g (caster) sugar
- 2 eggs
- 180 g canned cherries (in syrup)
- about 100 g icing sugar
- Haribo cherries
Pre-heat the oven at 170 degrees Celsius
Melt the butter or margarine slowly in a pan and let it cool down for a few minutes. Put the yoghurt in a bowl and whisk the butter and sugar through. Add the eggs and whisk for 5 minutes. Sieve the flour and mix it through.
Drain the cherries in a sieve, but remember not to throw the syrup away as we’ll use it for the icing later. Cut the cherries in half and mix them through the dough.
Put two tablespoons of the dough in each cup. Put the cupcakes in the oven for about 25 minutes.
Now sieve the icing sugar and put it in a small bowl. Add a tablespoon of the cherry syrup and mix through. Add more syrup or more icing sugar to get the right consistency; not too runny.
When the cupcakes are ready, let them cool for half an hour and take them out of the tray. Put on the icing and top it off with a cherry wine-gum. The icing and wine-gum are of course optional, as they are high in carbohydrates, but I like a little cherry on my cupcakes ;)