Friday, May 4, 2012

Creamy Berries Cakelettes

Have I ever told you that my husband is a BIG fan of berries. Here in Singapore the price of berries can be super costly as my country is never cold. And that is also one of the reason why that I will get my hands on them everytime the supermarket is selling them at a reasonable price.

When he is a fan of berries, I'm a huge fan of teacakes. I ever did pay SGD$22 for a teacake at Cookie Museam which I find that it taste awesome. My search for teacakes was endless. But as always, I needed to try a few different recipes to get to the, 'what I call perfect teacake'. Thank you to Wendy Inkk for sharing this recipe.

The good thing about teacakes to me is, you can eat it warm or cold. If you are like me who like warm cakes, then this recipe can be easily be popped in the microwave for 20 secs and its as good and soft.

And trust me on this that NOBODY could resist this cake. Its bite size, creamy & sweetly delicious. It was so easy to make.

Creamy Berries Cakelettes
Adapted from WendyInkk

Cake Batter
120 gram butter ( unsalted - out from the refrigerator for about 30 mins)
60 gram white sugar (can be granulated/caster or fine -  i tried all before
60 grams brown sugar
2 eggs ( room temperature )
140 grams all Purpose flour ( I used cake flour coz I had left overs - the cake was lighter )
1/2 teaspoon baking powder
1/2 teaspoon Vanilla essence
100 grams Strawberries ( cut into quarters )
100 grams blueberries

Cream cheese Mixture
125 grams cream cheese
2 tbsp sugar
1 tsp vanilla essence


- Rinse fruits, drain it and set aside to dry. Do not cut the strawberries first till all batter are done.
- Get ready your tart tins, or mini muffin pans, line with butter or you may spray with non-stick vegetable oil.
- Preheat your oven to 175 degrees.

- Sift flour with baking powder - then set aside
- Beat cream cheese, vanilla essence and sugar until creamy, put into a plastic bag. A normal transparent food bag will do if you do not have any disposable pastry bag.

- Cream the butter , sugar and brown sugar until light and fluffy. I used a hand mixer to do this.
- Add in eggs one by one, beating well after each addition.
- Beat in Vanilla essence
- Put in half or the sifted flour and beat until just combine and then beat in the balance of flour.
- Set aside

- Cut the strawberries into quarters
- Fill 2/3 full of the cake batter into your tart tins. Spread it around evenly.
- Snip a corner ( about 6mm ) off the plastic bag of cream cheese. Squirt the cream cheese on the cake batter to create a ripple effect or in circles of every tart tins. ( Ensure that the tip of the plastic bag touches the batter so that you can also get the taste of cream cheese inside that cake too.)
- Squirt evenly to divide the cream cheese into all tart tins. It might look a little to you but it is ENOUGH. Don't be afraid.
- Arrange the strawberries and blueberries according to your liking on the top. Press them in gently into the batter.

- Bake all the cakes ( if your oven can accomodate ) for about 25 - 30 mins or until your skewer comes out clean or your cakes have bowned on the sides.

Next thing to do...

Enjoy this very soft and moist cakelette with your favourite cup of tea or coffee. The cream cheese toppings will make your cake over the top!

All berries, will naturally turned tarter after being bake but as I keep the cake overnight and enjoy it for next day, the tartness mellowed and no longer sharp. Just sweet and tasty.

Point to Note ( As advised by Wendy ):

Do not keep this cake at room temparature for more that 24 hours. It has cream cheese. Anyway this cake taste better chill too. You may warm it in the microwave for 20 sec to make it moist and warm.

Enjoy your cakelette !

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