Finally, Summer is here! The weather is turning warm (apparently up to 27° this Wednesday), the people are more relaxed, social gatherings move to the outside and most important of all… It’s time for berries!!!
But most important of all, it’s also time for Fiesta Friday #17. And I am taking part on this virtual party for the first time. Let’s bake all night and taste deep into the mornings… I am very excited!
Just a few days ago the first local strawberries were in the shops and on the farmers market. I know, I know… in these times we can buy anything at anytime, but I am old fashioned and I like to stick to seasonal ingredients and local produce. If I buy it out of season I am either oblivious to it or just really, really craving it. So strawberries. We had some lovely whipped cream and we tend to always leave a few aside for the next day. But in fact they are often forgotten in the fridge. Perfect to dust my wee bundt cake forms and whip up tiny cakes for tonight’s longing.
Strawberry Mint Bundt Cakes
Ingredients for 8 small cakes:
about 5 tiny leaves of mint (see pictures)
1/2 teaspoon lemon juice
50g grounded almonds (or any nuts, but don’t use too much hazelnuts as they overpower the strawberry and mint)
1 tablespoon all-purpose flour
a small bit of baking powder
a small bit of salt
a small bit of caster sugar
1. Whip the butter until soft, then add the egg and the sugar.
2. Mix until the mixture has a golden colour.
3. Add the finely chopped strawberry and mint leaves as well as the lemon juice.
4. Mix the batter, then add almonds, salt, flower and baking powder.
5. Mix the batter again and fill your little forms.
Bake the cakes in the middle of the 200° preheated oven for just over 20 minutes. Let them cool down before removing the form and sprinkle caster sugar on top.
I love these little cakes, but they are quite unusual in taste, as you get the earthy nut, the sweet strawberry and the refreshing mint in one go.