Redcurrant Cream Cakes

Recipe author: EAT SMARTER
Redcurrant Cream Cakes
1 hr


for 12 muffins
For the muffins
eggs (separated)
lemon (finely grated zest)
1 pinch
1 ¼ cups
For the decoration
4 ½ cups
4 tablespoons
superfine caster sugar
1 tablespoon
1.333 cups
cream (48% fat)
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Preparation steps

Step 1/10
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Step 2/10
Whisk the egg yolks with the sugar and lemon zest until fluffy.
Step 3/10
In a clean bowl whisk the egg whites with the salt until stiff and fold into the egg yolk-sugar mixture until incorporated.
Step 4/10
Sift the flour into the mixture and and fold in gently until just combined. The mixture will be lumpy.
Step 5/10
Spoon into the paper cases and bake for 20-25 minutes until risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
Step 6/10
For the decoration: take about 1/4 of the redcurrants and place on a sheet of non-stick baking paper.
Step 7/10
Lightly beat the egg white (you won't need all of it) and brush over the redcurrants on the paper. Sprinkle with 2 tbsp caster sugar and leave to dry.
Step 8/10
Put the remaining redcurrants in a pan with the remaining sugar and the water. Heat gently until the sugar has dissovled, then increase the heat and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally until soft, about 15 minutes.
Step 9/10
Strain the mixture through a sieve into a bowl, pressing with the back of a wooden spoon to extract liquid. Chill until ready to serve.
Step 10/10
Whisk the cream until thick and pipe or spoon on top of the muffins. Spoon the recurrant puree on top of the cream and place the sugared redcurrants on top.