With the medals starting to flow in & the gold medals being won in spectacular style I thought it appropriate to celebrate these medals by sharing a suitable perfect bake. There is something quite remarkable about the Olympic; never do you see such camaraderie between competitors and spectators alike. It also brings sports such as shooting, judo, canoeing, gymnastics as swimming and into the spotlight for just over a fortnight and have us absolutely gripped to the edge of our seats.
Whilst driving back from a friend's house late last night, I was listening to an interview with John Grisham on Radio Two; Grisham's insight on the legacy that the Olympic Games will have on the British public this year:
"more tracksuits will get sold and more fat people will be running, more so this year than ever before; which means there will be more heart attacks and more pressure on the NHS" ... probably pretty true!
So without further-a-do here is a great little recipe (worth the faff) in light of the Olympics ... I actually made these several weeks ago for a fab friend's 21st birthday. Miss Emily Blandford hosted a black tie affair with a hint of summer sparkle; these were my offering but are rather fitting in the circumstances.
Pre-heat the oven to 180
Bake to perfection for 12-15 minutes
You will need the following:
175g Golden Caster Sugar
175g Self-Raising Flour
1Tsp Baking Powder
1 Tbsp Runny Honey
(I used Acacia Honey for this recipe)
1 Orange, zest & juice
1Tsp Vanilla Extract
3Tbsp Icing Sugar
375g Icing Sugar
A drop of Vanilla Extract
Cream together the butter & sugar
Till pale & fluffy
Beat in the eggs one at a time
Add in the honey & vanilla extract
Once combined, add the grated zest & juice
Sift in the flour
Before stirring in the flour, add the baking powder. Then combine
Pour into cupcake cases and bake to perfection for 12 minutes, if they aren't baked enough then bake for another 3 minutes
Whilst they are baking make the coulis filling
Wash your redcurrants
Add a tablespoon of water to the redcurrants, allow to simmer for 2 minutes
Then add the raspberries, strawberries & the icing sugar.
Continue to simmer for 5 minutes until all the fruit is soft
Pour the fruit into a bowl and using a hand blender, blend your mix
Until it looks like this ...
Once your cupcakes are baked, allow to cool and using a small sharp knife and a teaspoon make a hole in the middle of the cake
Fill the hole with a teaspoon of the summer berry filling
With the cake that you have removed slice off the tip so you are left with a thin cap to place over the filling
Make your icing sugar
Combine the butter and icing sugar together
Add in the yoghurt and the vanilla extract
Drop roughly 1 heaped teaspoon of icing onto the cupcake, using the back of the teaspoon spread out your icing sugar over the cupcake
Place a raspberry on each cupcake
Carefully fill with a bit of the left over fruit coulis
Using a small food paintbrush or unused makeup brush, dust on the gold edible cake dusting.
Apply to the raspberries and icing
Et voila ...
If you're going to give them as a present, pop them in a cake box with some tissue paper ... like so
Go Team GB