Blueberry Boy Bait

OLYMPUS DIGITAL CAMERA Is it just me?  or does the title of this dish sound ever so slightly wrong in 2014?  Certainly the name takes us back to a different time, long before speed dating and internet connections.  Apparently the runner-up in a 1950's bake-off named this cake after discovering that boys found it irresistible.  

No surprises there, a combination of butter, sugar and berries can't fail to please;  if it's incredibly simple to make and bake then so much the better.  In an attempt to imbue my gluttony with a degree of wholefood integrity, the recipe I share below is another gem from the admirable Jude Blereau (Wholefood Baking).  There are literally thousands of versions of this cake, some include dangerously indulgent amounts of butter; some call for beaten egg whites; some seem to involve quite a lot of faffing about; this one is very simple on all counts, and incorporates such wholesome ingredients as spelt flour and yoghurt, thereby reinforcing Ms Blereau's philosophy that it is possible to incorporate wholesome ingredients without any loss of pleasure, and making me feel (almost) virtuous in the process...





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Butterfly Cakes with home-made Cherry Jam

P1010209     Happy New Year! and in what I fear may be setting a tone for the year very early on - I give you a little cake! These are surely the easiest cupcakes in the world, they can be iced with buttercream, royal icing and decorations, or as in this case, interpreted as butterfly cakes.  The light sponge top is removed, cut in half to resemble butterfly wings and replaced atop a pile of luscious jam and vanilla scented cream.  The name may be reminiscent of children's birthday parties, but I have seen many an adult eat more of these than they probably should! 



Butterfly Cakes with home-made Cherry Jam
Recipe Type: Nigella Lawson's fairy cakes
Author: Kitchen Diva
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  • For the cakes:
  • 125 g self raising flour
  • 125g very soft unsalted butter
  • 125g caster sugar
  • 2 eggs (free range)
  • 1-2 teaspoons good vanilla extract
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  1. Place all ingredients apart from the milk in the bowl of a food processor or Thermomix and blitz until smoothly combined. Then add milk and blitz again until you have a smooth dropping consistency.
  2. Divide the mixture between the cases and bake for 15-20 minutes until tops are risen and golden brown. Allow to cool on a wire rack.
  3. Using a small pointed knife (serrated if you have one) carefully remove a cone-shaped piece from the centre top of each cake, and cut into two halves (these are the wings).
  4. Fill the cavity with jam of your choice (in this case home made in the Thermomix using an adaptation of a David Lebovitz recipe) and with whipped cream, slightly sweetened with icing sugar. Carefully place the two 'wings' back onto the sponge and garnish with icing sugar, and in this case, Raspberry Dust from Summer Sensations (another blog post)...
  5. Some of the decorative paper cupcake cases on the market are porous, and butter may seep through during cooking, spoiling their appearance. Avoid this by using double liners - I use inexpensive white ones placed inside the decorative ones (see photo).