It's been awhile since I woke up to an empty "schedule". I was thrilled! couldn't wait to bake "just-for-fun" *grin*. Despite being extremely deprived of sleep from activities the previous night; I was enthusiastic to hop straight into my favorite apron.
It seems like forever since I baked spontaneously; without pre-decided "combinations" or specific inspirations. This morning; I swung my fridge open and dug in deep into the fruit shelves to find scraps for a fun *experiment*. I mixed and matched...poked, cleaned and threw out several things I dug up and finally picked the winners(closest to being inedible). Fruity and sweet combinations always seem to get my days started with a smile! hehe.
1. A berry "bread"
2. A sponge cake topped with fruits
3. Moist and fruity butter bundt mini-cakesI went for the most indulgent option. A dense almond meal mini-cake. I convinced myself it wouldn't kill my diet completely. Reason be; I've cut the recipe in 1/2 and made them into tiny portions. *giggle* I know...I know...I know I'm in self denial. *laughs*
Pears are really good in rich cakes as it gives them a good texture balance and creates an interesting mix to the blueberry bits in between each bite.
I had a hard time coming up with a name for these tiny golden bundt shaped blueberry+almond muffins. "Pear+Blueberry+Almond mini-bundt-cake-type-thing" would sound extremely retarded! Haha Kudo'z to my multi-cultured "Chef" dude; "Lil" Steve-y for the perfect name for them. "Blueberry Beso's" . Beso is Spanish for Kisses...and the name fits them perfectly! Fresh blueberries hidden in a soft, moist and delicate buttery sponge bundt, glazed with a sweet tinge of pear and subtle scent of vanilla...MmMMmmm *flutter's off*.....Doesn't it remind you of a kiss?...fruity one of course *wink*
160g butter softened
3/4 cup castor sugar
1 XLarge egg
1/3 cup plain flour
1/2 cup self raising flour
1/4 cup almond meal
1/2 cup fresh blueberries
1 over-ripe packham pear peeled and diced into small cubes
Cream butter, vanilla and sugar till fluffy and well combined. Add in egg and beat for another 1 minute. Add sifted dry ingredients and fold in. Add fruits and gently incorporate. Spoon into lightly greased tins. (Use large cupcake cases if you like). Bake in preheated 180degree oven till surface is golden and centers are cooked through. Flip them out onto a wire rack to cool slightly. Serve with drizzles of honey / or a generous dollop of freshly whipped cream. YUmmmMMmm...serve warm and fluffy, fresh from the oven.*I bought a cool new vegetable+fruit peeler which works like a chARM!...love it to pieces! It's cool how its attached to my palm. It makes me feel like the "peel"-master! *faints* My apologies for the lame-ness of that comment...I'm full of shit! *laughs*
*Thanks to Eunice from the Malaysian ADnD for the bunch of pretty lily's! I just had to capture them in a shot before they began to wilt :(. Great work with the table settings! It was really pretty. Big thanks and *hugs* to Lyn and "Beverly" as well; a simple "hey" has motivated and inspired my "blogging" more than you can imagine! A complete loss for words. Thanks guys.
Tags: blueberry beso budget recipe