Fruity, Oaty Mini Cake Bites

  1. Pre-heat the oven to 180 degrees celsius. Generously grease the cups in a cupcake/ muffin tray (depending on how generous you are when portioning the batter later, you might need multiple trays).
  2. Cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, with a tablespoon of the flour to avoid curdling, mixing thoroughly after the addition of each egg.
  4. Add the rest of the flour and fold in gently. Add the vanilla extract and fold in gently.
  5. Add the oats and fold gently. Add the frozen summer berries and, again, fold it all gently until the oats and berries are evenly distributed.
  6. Using a large serving spoon (or an ice cream scoop!) put the batter into the cupcake/ muffin tray's cups. You want the batter to come about half way up the cup. Sprinkle on a few flaked almonds on the top of each cake (patting them down a little).
  7. Put the cupcake/ muffin tray (or trays if you had enough batter to fill more than one) into the oven for 20-25 minutes until the tops of the cakes are golden.
  8. When done, take the trays out of the oven and leave to cool for about 10 minutes. Then use a knife or a spatula to go round the edges of each cake and remove each cake from its cup (they normally pop out pretty easily for me). Leave to cool completely for a few minutes or, if you're like me, consume while still warm and soft.

butter, sugar, eggs, flour, vanilla, rolled oats, berries, handful

Taken from food52.com/recipes/22053-fruity-oaty-mini-cake-bites (may not work)

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