Sweet Somethings

For the last two days, Florence has decided not to hide behind the sofa when I arrive to collect her from the childminder. To be honest, often I can’t blame her as Serena, the childminder, is magnificent and usually rather more cool, calm and collected than I am at 6pm. Anyway, to be greeted by excited shrieks of “Mummy, Mummy” was pretty much just what I needed. Theo on the other hand is usually pleased to see me – not fallen off the parental pedestal there yet, but he’s not yet 3 and generally tells me “You my friend Mummy” when I turn up.
We have ventured for some white spelt flour which means experimentation in cake form – our usual flour being much too worthy for sweet baking. Mercifully Mary Berry’s best victoria sponge recipe needed minimal adaptation and the fairy cakes turned out light on the inside and golden brown and crispy on the outside. Spelt flour is preferable if you suffer some wheat intolerance.
So… take one bun or muffin tin and grease each cup thoroughly. Cut 175g unsalted butter into cubes and soften in the microwave for 10 secs. Then weigh out and sift 175g Doves Farm white spelt flour, add 175g castor sugar (mine has been sitting with a vanilla pod in it for a fortnight), one and a half teaspoons of baking powder and 3 decent size eggs (organic, free range if you have a heart). Mix the whole caboodle and get all involved to put in a handful of sultanas – cake baking is equal opportunities in our household. Spoon into the bun tin, while preventing too much mixture getting into the children, level off and bake in a preheated oven at 180C for 25 to 30 minutes or until golden, firm and separating slightly from the edges of the tin. Remember to blow lots of kisses at the cakes before they go into the oven.

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