Take blissful bites of sweet little cakes with dollops of homemade compote.
Ingredients
- 200g unsalted butter, at room temperature, chopped
- 155g (3/4 cup) caster sugar
- 1 lemon, rind finely grated
- 1 teaspoon vanilla extract
- 3 eggs
- 150g (1 cup) self-raising flour
- 2 tablespoons milk
Strawberry & apple compote
- 3 (about 495g) Granny Smith apples, peeled, cored, chopped
- 2 tablespoons water
- 500g strawberries, washed, hulled
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Method
- Step 1To make the strawberry & apple compote, combine the apple and water in a saucepan over medium heat. Cover and cook, stirring often, for 8 minutes or until apple is soft. Set aside to cool slightly. Use a stick blender to puree until smooth. Add the strawberries, icing sugar and vanilla to the apple. Cook, covered, stirring often, for 10 minutes or until the strawberries have almost broken down. Stir in the lemon juice. Set aside to cool. Transfer to a bowl. Cover with plastic wrap. Store in the fridge until required.
- Step 2Meanwhile, preheat oven to 180C. Use an electric beater to beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
- Step 3Use a large metal spoon to fold in the flour and milk, in alternating batches, until just combined. Divide the mixture among twelve 5.5cm square non-stick muffin pans and smooth the surfaces. Bake for 15-20 minutes or until the cakes are golden and spring back when lightly touched. Set aside in the pans for 10 minutes to cool. Transfer to a wire rack to cool completely. Serve with the compote.
- Low sodium
- Lower gi
Nutrition
1171 kj
Energy
16g
Fat Total
10g
Saturated Fat
2g
Fibre
4g
Protein
97mg
Cholesterol
112.98mg
Sodium
21g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Picnic tips:
1) Transport the apple & strawberry compote in a screw-top jar.
2) Transport the cakes in an airtight container.
- Author: Alison Adams
- Image credit: Colin Cooke & Jeremy Simons
- Publication: Australian Good Taste
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