Jeden przepis na 24 małe ciastka sprawdź czy poradzisz sobie z angielskim:

For the cakes

15 paper cases

 200ml whole milk

 3 Earl Grey tea bags

 100g raisins

 10 crushed cardamom pods

 240g self-raising flour

 1 tsp baking powder

 140g unsalted butter, softened

 100g golden caster sugar

 finely grated zest of 1 orange

 2 eggs, lightly beaten

For the lemon buttercream

200g unsalted butter, softened

 finely grated zest and juice of 2 unwaxed lemons

 300g icing sugar, sifted

To decorate

a few blueberries, raspberries or blackberries

 selection of small edible flowers, such as pansies, rosebuds, rose petals or sweet geranium leaves

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Place the paper cases into two fairy cake tins. Heat the milk in a saucepan until it comes to a boil. Remove the pan from the heat, add the tea bags, raisins and crushed cardamom pods. Cover and leave for an hour or so at room temperature for all the delicious flavours to mingle together. Taste the milk, which should be really flavourful. Strain the milk, squeezing the milk from the tea bags. Squeeze the milk from the raisins and set aside separately. Discard the cardamom pods.

In a bowl, sift the flour and baking powder together. Cream the butter, sugar and orange zest for about five minutes until light and fluffy. Add the eggs slowly, adding a spoonful of flour if necessary to stop the mixture from curdling. Next mix in the Earl Grey milk in two batches. Fold in the remaining flour and finally the raisins.

Divide the batter between the cases and bake for 15–20 minutes, or until the cakes spring back to the touch. Remove from the oven and leave in the tins for a minute or two, then cool on a wire rack.

To make the buttercream, beat the butter until really pale and fluffy in an electric mixer, or with a hand-held electric whisk. Add the lemon zest and icing sugar and continue to beat for about another five minutes until light and fluffy. Add the lemon juice gradually and keep beating, tasting as you add it. You may not need all the juice.To ice the cakes, spread the buttercream on and decorate with your chosen berries and edible flowers. Serve with a pot of Earl Grey tea.

Smacznego:)

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