Red Fruit Cakes with Herb Topping
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the muffins
- 2 thin Rhubarb
- 3 Tbsps sugar
- 2 ½ cups all-purpose flour
- 1 tsp Baking powder
- ½ cup caster sugar
- 2 eggs (beaten)
- ⅞ cup milk
- 1 tsp vanilla extract
- ⅔ cup butter (melted)
- For the basil cream
- 1.333 cups cream (48% fat)
- 1 Basil (leaves only, chopped)
- green Food coloring
- To decorate
- 6 Strawberries (halved)
- Basil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Toothpick, 1 Bowl, 1 Tablespoon, 1 Wooden spoon, 1 helles Parchment paper, 1 Kitchen shears, 1 Kitchen twine, 1 Baking sheet
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix the rhubarb with the sugar. Bake the rhubarb for about 10 minutes until just tender. Drain well and set aside to cool.
3.
Mix the flour with the baking powder and caster sugar in a mixing bowl.
4.
Beat the eggs with the milk, vanilla and melted butter. Stir into the dry ingredients with the rhubarb until just combined. The mixture will be lumpy.
5.
Spoon into the paper cases and bake for 25-30 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the basil cream: whisk the cream until thick. Gently fold in the chopped basil and food colouring until blended.
7.
Spoon the basil creams on top of the muffins and decorate with the halved strawberries and basil leaves.
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