Lotte’s British Summer Fruit Fancies

  • Preparation Time25 mins
  • Cooking Time12 mins
  • Serves12
  • DifficultyEasy
225g butter
225g caster sugar
Grated zest of 1 lemon
4 medium eggs - beaten
225g of fresh mixed summer fruits –strawberries, raspberries, loganberries, red currants, blackcurrants - roughly chopped, but don’t make the bits too small!
225g self-raising flour

For the frosting

350g softened un-salted butter
250g full fat cream cheese
350g sieved icing sugar
2 tsp of lemon juice
Pink and blue food colouring
Edible pale pink glitter

1) Preheat the oven to 200c (180c fan oven)/ Gas mark 6.

2) Beat the butter, sugar and lemon zest together with an electric mixer or by hand in a medium sized mixing bowl with a wooden spoon.

3) Gradually add the eggs, beating well between each addition until fully incorporated.

4) Now, gently fold in the flour. Carefully fold in the summer fruit.

5) Place your paper muffin cases in a bun tray and then spoon the cake mixture evenly between them.

6) Bake in the oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it’s still a bit wobbly in the middle, pop back into the oven for a few more minutes.

7) Take out of the trays and place on a cooling rack. When cool you are ready to ice.

To make the icing:

1) Using an electric mixer (you can do by hand, but the mixer makes this icing extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice. Now beat for about 3 minutes until all light and fluffy.

2) Leave in a cool place to set for 20 minutes – but not the fridge.

3) Split the mixture into three. Add pink food colouring to one third, blue to the other and leave one alone. Make the colour as dark as you like – I prefer to stick to pastels.

4) You will need three piping bags for the next bit, with three different rose nozzles, in descending size. I like to use disposable icing bags as they are much more convenient.

5) With the pink icing and the biggest nozzle – pipe a cross down the middle of your fancy. Repeat on all of the cakes.

6) Now with the pale blue (medium sized nozzle) do a small squeeze of icing in the middle of each quarter. Repeat on all the cakes.

7) Almost finished - with the white frosting and smallest nozzle– pipe a line on each side of the blue icing. Repeat on all the cakes.

8) Finally a little line of pink should just go on a diagonal across the blue icing to finish.

9) You should have your Union Jack! Now finish with a sprinkle of edible glitter, using the photograph as a guide.

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