These work out to an unbelievable 4sp/2pp/approx.130kcal per portion-this includes a cake and a portion of creme fraiche.
(Two portions is 8sp/5pp/260kcal)
YOU WILL NEED : (Makes 4 servings)
1 medium egg
25g caster sugar
25g self-raising flour
1 teaspoon vanilla extract
1/2 tablespoon edible lavender
(I bought mine in the herb/spice section at Waitrose)
120g reduced fat creme fraiche
2-3 teaspoons rose essence
2-3 teaspoons artificial granular sweetener
Edible dried rose petals
(I bought these in Waitrose too!)
12 Fresh raspberries
Preheat the oven to 180C/350F/Gas4
Choose a muffin tray or one like this that will make 8 individual-sized cakes.
(You need 2 per finished cake).
Cupcake cases will work too if you don't have a tray. Mist with Frylight oil to prevent sticking.
Distribute the blueberries evenly, forming a flat layer on the base of each shape.
Whisk the egg and sugar together. An electric hand whisk is best for this. It will take a few minutes and needs to increase in volume by 3 or 4 times.
You will know when it is ready because the mixture will become pale and frothy. When you lift the whisk out it should leave a light trail.
Sift the flour into the bowl. Add the lavender and vanilla extract.
Fold in the flour very gently using a metal spoon so that you don't knock out all the air you created with the whisk. Make sure the flour is incorporated well.
Distribute the cake mixture equally between each portion. You only need a small amount just to cover the blueberries.
Pop into the preheated oven.
Bake for 15-20 minutes. This will vary according to whether you have used a metal muffin tray, paper cases or a silicone mould so check carefully. The cakes should be golden and firm to touch when cooked. They will be quite flat on top.
Leave to cool slightly in the tray.
While the cakes are cooling, mix the rose essence and sweetener into the creme fraiche. Play around with the flavours until they suit your personal taste.
Once cooled, run a knife around the edge of the cakes and lift out carefully. The blueberries will be very soft underneath.
Pop each one sponge-side down on a wire cooling rack.
Put one cake fruit-side-up onto your serving plate.
Place a second one on top fruit-side-down.
This makes your little mini self-filled cake!
Tie a bow with the string.
If you're feeling really decadent, you could thread a fresh flower through the bow to finish. If you made these later in the year, you could add a sprig of fresh lavender instead to continue the theme.
Now take some fresh raspberries and place 3 in the base of each of your bowls or teacups.
Divide the rose creme fraiche equally between each portion (30g each). Dollop on top of the raspberries then sprinkle with a few dried rose petals.
Finally scatter a few more rose petals onto the plate.
Serve as a delicious, healthy alternative to a cream tea-so feminine and fun.
If you don't like the floral elements, or find it hard to get hold of the ingredients, just use some lemon zest, orange essence, lemon curd, whatever appeals to you.
You could put the flavoured creme fraiche inside the cakes between the layers instead of serving on the side.
You could multiply this recipe and make two large cakes to sandwich together.
(You could still tie string around individual slices!)
This would be a lovely Valentines idea too.