Flower Power

The lovely Francesca sent me a rose shaped silicone muffin tray earlier in the month as part of my birthday present, so cute don’t you think?

I’ve been dying to use it, hunting out recipes I thought would work well and look good.  Well yesterday it leapt up from the page at me – a yogurt cake with apples and berries. 

The recipe I used is inspired by one from the December issue of Australian Delicious, kindly sent to me by Kerry. I love curling up with a good foodie magazine and cup of tea (or glass of wine later in the evening) and forgetting the outside world, it’s such a stress relieving thing to do.  When the magazine is unfamiliar or from overseas so much the better as it also allows me to go on a little culinary travel from the comfort of my sofa.

I love the texture that ground almonds give cakes, they keep them so moist and yet give them a slight denseness too which I find hugely satisfying.  That along with the addition of the yogurt and fruit puree meant incredibly moist, scrumptious muffins that would suit both breakfast and a mid morning snack.  

If made into large cake I imagine it would absolutely gorgeous served with a scoop of raspberry ripple ice cream, made using a basic vanilla ice cream recipe with a gorgeous coulis folded through.

My muffin tray only held six muffins, and the cake mix would be enough for eight. So what did I do with the remaining mix?  Well I put it in a floral cake cake instead, it took around five minutes longer to cook though.

There now, all you need is a nice espresso and that is elevenses sorted.

The Recipe:

• 150g unsalted butter, softened
• 150g light muscovado sugar
• 1 teaspoon vanilla extract
• 2 medium eggs
• 150g coconut flavoured Greek yogurt
• 60g self raising flour
• 75g ground almonds
• 50g raspberries
• 100g apple & blueberry fruit puree

1. Heat the oven to 180C or the equivalent.
2. Beat the butter and sugar together until light and fluffy.
3. Add the vanilla and eggs beating well.
4. Add the yogurt and mix to combine.
5. Mix in the flour and ground almonds, making sure it is well combined.
6. Fold through the raspberries and fruit puree.
7. Bake for 30-35 minutes or until a skewer comes out clean and the muffins are turning golden.