Firstly, this is not a post about Corona, so if you want something a little juicier, you might check out some recent posts on StPA.
Truthfully though, I have to admit that I was tempted to call this Corona cake, not just because I cooked it for the first time, in these panic-ridden days, when the Corona virus is causing havoc around the world, but primarily because of the stunning way my blogger friend, Ju-Lyn presented it. There are several layers to this cake and it is decorated with blueberries like a crown – (hence the reference to ‘Corona’, which means ‘Crown’). But then, I was worried that Ju-Lyn might take offence at my referencing something like that, so I will call it- Ju-Lyn’s Mini Cakes.
Ju Lyn blogs at All Things Bright and Beautiful and very kindly shared her recipe for this delicious sounding cake with me, before it was posted on her own blog. That is a measure of her kindess. Thanks, Ju-Lyn!
I have to admit that I changed the original aesthetic slightly, as I was a little pushed for time, and I am not a big fan of butter cream icing, even though the Moth, (the “Man of the house”), just loves it. [He does better to watch his calories, you see.]
Ju-Lyn’s Orange Blueberry Mini Cakes
- 130 g Self Raising Flour
- 110 g Caster Sugar
- 1 egg
- 1/4 teaspoon baking powder
- Zest of one orange and a little juice
- Pinch of Salt
- 150 g Sour Cream
- 40 g melted butter
- 50 g fresh blueberries
- Few extra blueberries for cake toppers
- Mix flour sugar and baking powder together in a bowl
- Mix together eggs, the zest of orange and a little juice – I used a teaspoonful
- Add wet ingredients to dry and mix throughly
- Mix in melted butter and sour cream.
- Gently fold in the blueberries
- Place in muffin trays, lined with paper cases, if you wish.
- Scatter a couple of extra blueberries on top of each cake.
- Bake at 160 degrees Celsius for 25 minutes
- Testing with a skewer to see if the cake is cooked.
- Allow to cool and serve with a dusting of icing sugar if desired.
- You can make one large cake with this mix but bake for 40 – 50 minutes.
- Double the ingredients for a layer cake and ice all over with buttercream.
More Cake Recipes
I have previously posted another of Ju-lyn’s wonderful recipes for Honey Spice Cake, which is now a staple on Sunday mornings, at the Home by the Sea.