Dear anat,
I am going to see you SOON OMG! And lo, there will be much baking. A and I are already poring through our recipe books and making plans for exciting stuff we can forage and eat. I can’t wait!
Here’s a recipe to tide you over. Very simple and not requiring any shopping.
This recipe is kind of circular in its origins. A British friend tweeted about it, I begged for the recipe, she emailed it to me. She sold it as “cake in a saucepan”, but it’s really just mixed in a saucepan and cooked in the oven. For a very short amount of time, I learned! So basically, it’s a super-simple recipe that you can throw together usually with things already in the pantry, and very quickly. And quite delicious without being too fancy!
Ingredients
Makes 24.
- 140g butter
- 100g brown sugar
- 100g honey
- 200g self-raising flour
- 1tsp ground allspice – or mix of spices of your choice (cinnamon, ginger, etc)
- 2 eggs
- whole almonds
Method
- Preheat the oven to 180c. Line two 12-hole muffin/cupcake tins with 24 paper cases.
- Place the butter, sugar and honey in a large saucepan and heat gently, stirring, until the butter is melted. Remove the pan from the heat. Sift together the flour and allspice and stir into the mixture in the saucepan, then beat in the eggs until smooth.
- Spoon the mixture into the paper cases and place a few almonds on top of each. Bake for 10-20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool.
- Eat with teeeeaa!
The almonds are the best bit of this, in my opinion! Mmmm, roasty.
<3 E