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Food for thought for children, parents and teachers
 
Skill level: Level 2
Preparation time: 30 minutes
Makes: 24
 

What you need

Ingredients

125g softened butter
125g caster sugar
2 eggs, lightly beaten
5ml spoon vanilla extract
125g self-raising flour
2x 15ml spoon milk
For the icing:
100g icing sugar
10ml freshly squeezed lemon or orange juice
12 glacé cherries

Equipment

mixing bowl
sieve
wooden spoon or whisk
2 12-hole tartlet tins (for mini cakes)
12-hole bun tin (for larger cakes)
paper cases
measuring spoons
oven gloves
cooling rack
chopping knife
chopping board

What you do

  1. Preheat the oven to 190°C/gas mark 5.
  2. Place the paper cases in the holes in the baking tin/s.
  3. In a mixing bowl, beat the butter and sugar until pale and fluffy.
  4. Add the beaten egg, a little at a time, whisking to incorporate. Then beat in the vanilla extract.
  5. Sift in half of the flour and fold into the mixture. Add the milk and sift in the rest of the flour and fold until well combined.
  6. Using a spoon, divide the mixture into the paper cases in the tin/s
  7. Bake the cakes for 12 minutes or until risen and golden on top. Allow the cakes to cool for 10 minutes in the tin/s before removing to cool on the cooling rack.
  8. To decorate the cakes, mix the juice into the icing sugar and stir until well blended. When the cakes are cool, drizzle the icing mixture over the top of the cakes. Cut the cherries in half, and place half a cherry on top of each cake, cut side down, while the icing is still soft.

Something else to try

Instead of the icing and cherry topping, make a chocolate glaze using 150g of dark chocolate and 150ml of double cream. Break the chocolate into pieces and put into a bowl with the cream. Put the bowl over a pan of simmering water so that the chocolate and cream heat up gently. Keep stirring until the mixture has melted and mixed well. Let it cool slightly then pour it over the top of the cakes. The chocolate glaze will harden when it cools.

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