I baked individual pineapple upside down cakes for my parents anniversary meal - I didn't take a picture and actually they went splendidly well.
Still, I don't think I could have salvaged the look of that Swiss roll!
*
It's too early to be thinking about Christmas, by apparently it's only 20 Fridays away.
And these cakes have nothing to do with Christmas, bar the fact that they give off, what reminds me of, a Christmassy aroma.
The culprit: mixed spice. It is one of my all time favourite spices and I just had to add them to these rock cakes gone wrong.
This recipe here is a mixture of some of my favourites in the baking world: the aforementioned mixed spice and rock cakes.
Rock cakes were one of the first things that I learnt to make at school in year 7 and they've been one of my favourite things to bake. They're so simple, delicious and don't (unlike most cakes) rely on appearance to make them a winner. In fact, the messier the better.
So what I've conjured up today is a smaller and more spices version of the traditional raisin rock cakes.
Behold the Christmas Cluster!
Yeah ... the oven makes them look better.
We ate them as they were, but I feel like they should be served warm and with cream! Feels like winter's coming!
We ate them as they were, but I feel like they should be served warm and with cream! Feels like winter's coming!
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| Rub butter into flour |
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| Add dried fruit, sugar and spices |
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| Add 1 egg |
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| Add milk and stir |
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| Bake at 200 degrees C for 20-25 mins |
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| And you're done! Tah-dah! |
