Tuesday, 14 June 2011

Blackberry Cup Pouch Cake

I made this cake with 350g Gluten Free Tea Cake Mix and home made butter milk.

1. Preheat oven to moderately hot.
2. Mix 1 table spoon (20ml) of apple cider vinegar and 250ml of fresh milk and stand for 5 minutes to make thick butter milk.
3. Mix the cake mix with 1 large egg and butter milk and 3 table spoon of softened butter until just combined.
4. Spoon the mixture into 12 standard sized muffin tray which is spray oiled and dusted with gluten free plain flour. Leave a few table spoons full of the mixture aside.
5. Place a few blackberries on the each divided mixture and drop a small blob of mixture left aside earlier on top of the blackberries.
6. Bake the cake mixture for 20-30 minutes, check every 10 minutes with bamboo sticks.
7. Cool the cakes on the cooling wire, serve bottom side up with some garnish and caramel or maple syrup. Enjoy!!

No comments:

Post a Comment