Clotted cream splits
Ingredients
- Step 1 150ml pot natural yogurt
- Step 2 3 eggs , beaten
- Step 3 1 tsp vanilla extract
- Step 4 175g golden caster sugar
- Step 5 140g self-raising flour
- Step 6 1 tsp baking powder
- Step 7 100g ground almond
- Step 8 175g unsalted butter , melted
- Step 9 raspberry jam
- Step 10 raspberries
- Step 11 clotted cream
Calories: 378
Carbohydrate: 32 g
Protein: 6 g
Fat: 26 g
Cook time: 35 minutes
Prep time: minutes
Total time: 35 minutes
Servings: 12
TAGS
Afternoon tea
Buffet
Dessert
Dinner
Lunch
Snack
Supper
Treat
British
Afternoon tea
Baking powder
Bun
cake
Clotted cream
Cup cake
Cupcake
Cupcake
Fairy cake
Ground almond
Ground almond
Jam
Jane Hornby
Make Ahead
Morning tea
raspberry
raspberry
Vanilla extract
Directions
- Step 1 Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
- Step 2 Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)
- Step 3 Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.