Last week I was on a course where the hotel was serving these little beauties with coffee. I had to come home immediately and try to recreate them. They're everything I love in a cake; simple, unassuming and delicious.
150g Caster Sugar (plus extra for the topping)
125g stork or softened unsalted butter
2 eggs
1 tsp vanilla extract
3 tbsp of double or sour cream or full fat greek yogurt
90g S/R Flour
1 tsp of baking powder
100g of rice flour
Zest of a lemon
Cream together the stork and the sugar until pale and creamy, next slowly add the eggs beating a little at a time until well incorporated, add the cream, vanilla and zest, mix into the batter.
Sift the flours and baking powder together and fold into the egg batter.
Spoon into 6 muffin cups or 8 traditional Bolos de Arroz cases.
Sprinkle with a little extra caster sugar for a lovely crisp topping.
Bake at 200˚c for 5 minutes, turn the oven down to 170˚c and bake for a further 15-18 mins.
Sprinkle with a little extra caster sugar for a lovely crisp topping.
Bake at 200˚c for 5 minutes, turn the oven down to 170˚c and bake for a further 15-18 mins.
*You can find rice flour in the specialist aisle in the supermarket.
