Peachy Velvet Box Cakes (GF)
Makes: 8 Box Cakes
These fruity box cakes are a popular after-school snack in our household. Perfect for children and big kids alike, they transport easily and are also great for picnics or a long car journey. I made them gluten-free to suit my coeliac sons dietary requirements but regular self-raising flour would work equally well.
250g / 9oz gluten-free self-raising flour
2 teaspoons gluten-free baking powder
50g / 2oz ground almonds
1 teaspoon ground cinnamon
ó teaspoon nutmeg
140g / 5oz butter, softened
200g / 7oz soft brown sugar
1 teaspoon vanilla extract
3 medium eggs
1 heaped dessert spoon crème fraîche
110g / 4oz raspberries crushed
1 lemon, zested
50g / 2oz pecan nuts, roughly chopped
1 peach, stoned and thinly sliced
Demerara sugar to decorate
Pre-heat the oven to 200°C / Fan 180°C / 400F / Gas 6
1. Sieve the gluten-free flour and baking powder into a bowl, then add the ground almonds, cinnamon and nutmeg.
2. In a separate bowl use an electric whisk to beat the softened butter, brown sugar and vanilla extract until pale and fluffy. Add the eggs one at a time, beating after each addition, then gradually add the flour mixture.
3. Stir in the crème fraîche, raspberries and lemon zest, then scatter the pecan nuts among the mini loaf cases. Spoon over the cake mixture, then top each cake with 1 peach slice and scatter with a little demerara sugar.
4. Bake for approximately 25 minutes or until a cocktail stick inserted into the centre comes out clean, then turn out onto a wire rack.
Top Tip: Store in an air tight container.