Its been quite cold here in Melbourne the past couple of days, so staying indoors and baking has kept us happy, fed and kept Percys hands busy!
I had a mountain of cream in my fridge, so thought I'd make cream cakes. The original recipe comes from my hubbys nana, and they are a family favourite. I didn't have all the right ingredients at home, but managed to bake something equally delicious with what I had!
Nana Elsie's Cream Cakes were one of the recipes we featured in issue 3 of Hundreds and Thousands magazine, and there are still copies left if you would like the original recipe for yourself, as well as the other yummy recipes, easy crafts, interviews, beautiful photos and inspiration. Just click here!
So here's my adapted recipe for cream cakes, perhaps something you might want to bake this weekend?
You will need:
1 cup cream
1 1/2 cups wholemeal spelt flour
3 tsp baking powder
pinch salt
2 large eggs
1/2 cup rice malt syrup
1 tsp vanilla
50 gm salted butter, softened
1/4 cup honey
natural food colouring
Beat your eggs and rice malt syrup and vanilla in a bowl. Add the cream and stir. Combine the flour, baking powder and salt in a small bowl then gradually add this to your cream mixture. Mix. Pour into patty pans (I made 17 cakes) and bake at 180C for 10-15 min or until a skewer comes out clean. Let cool before icing.
For your icing, beat the butter, honey and vanilla until very light and fluffy. Divide between bowls and add a few drops of food colouring to each bowl. Spread onto your cooled cakes. Enjoy!
Once you've eaten a few, store in a air tight container for a couple of days. I opshopped this one, isn't it lovely!
To mums, sisters, aunties, friends, women everywhere, happy mothers day to you for sunday! Im off to the Ballarat Apron Festival which I am so excited about.
See you soon,
Taz
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