Soured-cream fairy cakes for tea. They work every time.
This fairy-cake batter is one of the simplest.
Beat the egg and sugar lightly with a whisk.
Stir in the soured cream, then the oil.
Quicken the bicarbonate with vinegar and add it.
Add the flour and mix to a thick batter, like pancake batter.
Half-fill the cases.
Bake at 180°C for about 30 minutes; check with a skewer. Dust with icing sugar if you like.
Bon appetit!
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Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingCurd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.