Hope all of you have had a refreshing weekend. In some parts of the world, like us, today is a holiday too, so it’s a nice long weekend for us. The temperatures in our neck of the woods have droppped a bit, but its’ still very pleasant, so no complaints on that front.
It’s also the kids’ half term week, so a quick post here before I rush off to a call from somewhere to solve a few squabbles or join in the laughter.
The inspiration for these mini strawberry crumb cakes
came from the nutty cherry cake that I had posted earlier ( read that as more than two years ago). A trip to the local countryside landed plenty of these luscious strawberries in our kitchen.
After enjoying most of them in their natural state, a few were used to make these mini strawberry crumb cakes. They went down really well. I had made a few minor changes to my earlier recipe, so here it is-
6-7 tblsp of almonds
7 Tblsp + 2 tblsp of whole wheat flour (atta)
5 tblsp of dark muscovado sugar ( or any other dark brown sugar)
4 tblsp of sunflower/vegetable oil
1 tsp baking powder
1/2 tsp vanilla essence
1 C milk
1 egg, beaten
1C of fresh strawberries, chopped
- Place the nuts in a pan over heat and lightly brown them.
- Cool a little and grind to a similar consistency as coarse semolina.
- Pre heat the oven at 180 deg C and grease 7-8 ramekins ( I used small stainless steel bowls)
- Place the ground nuts, 7 tblsp of flour and sugar in a bowl and mix well with fingertips to remove any lumps.
- Add the oil and vanilla and mix well.
- Reserve 7 tblsp of this mixture for the topping.
- To the rest, add the rest of the flour and baking powder and mix well.
- Mix together the beaten egg and milk and add to the flour mixture. Fold in.
- Spoon the mixture into the prepared ramekins/bowls and smooth the top.
- Arrange the chopped strawberries over the mixture, slightly pressing them in.
- Sprinkle the reserved 7 tblsp of mixture around the strawberries, pressing in a little.
- Place ramekins/bowls tin in the centre of the pre heated oven and bake for 25-30 minutes or till a skewer inserted through the centre comes out clean.
- Cool in the bowls for a couple of minutes, on a rack.
- Run a spoon round the cakes and gently lift them out ( instead of turning them upside down).
- Cool completely on a rack and serve on their own or with some cream. They can also be garnished with fresh strawberry slices ( as I’ve done).
That’s it! The cakes are now ready to be enjoyed.
They taste best on the same day as the top tends to turn a little soggy the next day.
So, go on and enjoy these treats. I am off as I can hear some one hollering already