Fragrant Fairy Cakes

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Fragrant Fairy Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
24
Ingredients
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)
To decorate
2 ¼ cups powdered sugar
2 teaspoons Rose water
crystallized Rose petal (for sprinkling)
How healthy are the main ingredients?
eggalmond
Product recommendation
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.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone mini muffin mould.
2.
Beat the egg in a jug with the oil, milk and rose water until well mixed.
3.
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.
4.
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.
5.
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.
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