100 g (4 oz) butter
100 g (4 oz) vanilla sugar or caster sugar
2 eggs
grated rind of one lemon
100 g (4 oz) self-raising flour
5 g (1 tsp) baking powder
15 g (1 tbsp) instant coffee powder
100 g (4 oz) vanilla sugar or caster sugar
2 eggs
grated rind of one lemon
100 g (4 oz) self-raising flour
5 g (1 tsp) baking powder
15 g (1 tbsp) instant coffee powder
for the filling
225 g (8 oz) selected fruit, eg peaches, apricots, green grapes, strawberries, etc.
12.5 g (1/2 oz) powdered gelatine
150 ml (1/4 pt) orange juice
12.5 g (1/2 oz) powdered gelatine
150 ml (1/4 pt) orange juice
method
1. Cream the butter and sugar together until light and fluffy.
2. Gradually beat in the eggs and lemon rind.
3. Sift together the flour, baking powder and instant coffee and gently fold into the mixture with a metal spoon.
4. Grease eight individual muffin or cupcake tins and divide the mixture between them. Bake for 15 minutes at 190°C (375°F) Gas 5. until cooked through, then remove from the tins and cool on a wire rack.
5. Slice or halve the fruit, as required. Fill the sponge cases, make little domes of fruit.
6. Over a gentle heat, melt the gelatine in two tablespoons of the juice, then add the remaining liquid. Cool until just on the point of setting.
7. Spoon over the fruit in the sponge cases and leave to set.
2. Gradually beat in the eggs and lemon rind.
3. Sift together the flour, baking powder and instant coffee and gently fold into the mixture with a metal spoon.
4. Grease eight individual muffin or cupcake tins and divide the mixture between them. Bake for 15 minutes at 190°C (375°F) Gas 5. until cooked through, then remove from the tins and cool on a wire rack.
5. Slice or halve the fruit, as required. Fill the sponge cases, make little domes of fruit.
6. Over a gentle heat, melt the gelatine in two tablespoons of the juice, then add the remaining liquid. Cool until just on the point of setting.
7. Spoon over the fruit in the sponge cases and leave to set.
serving amount
makes 8
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