Individual Berry and Nut Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
- Ingredients
- 2 ⅓ cups flour
- 2 Tbsps Yeast
- 1 ¼ tsps Dried yeast
- ¼ cup sugar
- ⅜ cup lukewarm milk
- ⅓ cup butter
- 2 egg yolks
- 1 egg
- 1 tsp lemon zest
- flour (for working the mixture)
- 1 ½ cups sliced almonds
- 2 cups Blackberry
Preparation steps
1.
For the mixture, sieve the flour into a bowl and make a well in the centre. Add the yeast to the well (crumble fresh yeast if using) and mix with 2 tbsp sugar and 50 ml milk. Cover and leave in a warm place for approx. 30 minutes to start working.
2.
Add the rest of the sugar and milk, the butter, egg yolks, egg and lemon zest and work the mixture to form a smooth dough which comes away from the edge of the bowl. Cover and leave for a further 30 minutes to prove.
3.
Knead the dough again thoroughly and turn out onto a floured work surface. Roll out to a rectangle (approx. 40x20 cm) with a thickness of approx. 1 cm. Sprinkle with 100 g flaked almonds and arrange the blackberries over the top. Roll up from the narrow end and cut into 12 slices. Place paper cases in the holes in a muffin tin and place the pieces of dough in these. Cover and leave for a further 30 minutes or so to prove.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
5.
Whisk the egg yolk with the cream and brush over the muffins. Sprinkle the reserved flaked almonds on top and bake in the oven for approx. 30 minutes until golden. Remove from the tin and leave to cool.
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