Seed, Berry, and Cocoa Cakes
- 2 ¼ cups all-purpose flour
- ½ cup superfine caster sugar
- 1 ¼ tsps Baking powder
- ½ tsp baking soda
- 1 tsp Mixed spice
- 1 pinch salt
- 1 large egg
- 3 Tbsps sunflower oil
- ⅞ cup Buttermilk
- 2 tsps chopped Orange zest
- 2 Tbsps chopped Crystallized ginger
- 2 Tbsps Poppy seeds
- ¾ cup grated, plain Dark chocolate (70% cocoa solids)
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 12 muffin tins.
Sift the flour, sugar, bicarbonate of soda, baking powder, spice and salt into a mixing bowl.
Whisk together the egg, oil, buttermilk, orange zest and ginger. Stir into the dry ingredients with the poppy seeds until just combined.
Fold in the chocolate.
For the topping: mix together all the ingredients except the cranberries.
Spoon the cake mixture into the tins and spoon the topping on top. Press a few cranberries into the topping.
Bake for around 18–20 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.