Fragrant Fairy Cakes
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 1 tablespoon Rose water
- 2 ½ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- ¾ cup superfine caster sugar
- ½ cup ground almonds
- ½ cup fresh Pomegranate seed
- powdered sugar (to dust)
Suggested variation; Lavender and blueberry mini muffins Replace the pomegranate seeds in the muffin mixture with fresh blueberries and replace the rose water with 2 drops of lavender essence. Use boiling water instead of the rose water to make up the icing and add a drop of lavender essence. Decorate with crumbled crystallised violets.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone mini muffin mould.
Beat the egg in a jug with the oil, milk and rose water until well mixed.
Mix the flour, baking powder, sugar, ground almonds and pomegranate seeds in a bowl, then pour in the egg mixture and stir just enough to combine.
Divide the mixture between the moulds and bake in the oven for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool before dusting with icing sugar.
To decorate, sieve the icing sugar into a bowl and add just enough rose water to make a thick icing. Spoon the icing over the cakes and crumble over some crystallised rose petals.