Plum, Pink Pepper & Watercress Mini Loaf Cakes
Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe
Serves 12
Prep Time 10 mins
Cook time 20 mins
Ingredients:
150g Plums, chopped into small pieces
120g Light Muscovado Sugar, plus 30g
250g Plain Flour
13g Baking Powder
1 tsp Cinnamon, ground
1 tsp Pink Peppercorns, crushed
1 tbsp Watercress, finely chopped
2 Large Eggs
1 tsp Vanilla Extract
90g Whole Milk
10g Lemon Juice
150 Rapeseed Oil
Icing Sugar & Plum Slices to serve
Method:
Preheat oven 180 C. Grease and flour 12 mini loaf tins or use muffin cases.
Mix the lemon juice into the milk and set aside at room temperature.
Mix the plums with 2tbsp Muscovado Sugar and set aside.
Whisk the flour, baking powder, cinnamon, peppercorns, remaining sugar & watercress in a large bowl.
In a jug, mix the vanilla, milk mixture, oil and eggs. Pour the wet mixture into the dry and whisk in a clockwise direction from the edges inwards, do not overmix, a few lumps are fine.
Carefully stir through the plums and residual syrup and divide between the loaf tins.
Bake for 18-20 minutes or until a skewer comes out clean.
Cool in the tin for 10 minutes before turning out to cool completely.
Once cool, sprinkle with icing sugar and decorate with plum slices.
Fantastic with pillows of whipped cream!
