Marmalade butterfly cakes with creme fraiche. Picture / Babiche Martens
Marmalade butterfly cakes with creme fraiche. Picture / Babiche Martens
Makes 12 standard size or 24 small
125g butter
1 tsp vanilla extract
1/2 cup white sugar
2 eggs
1 cup self-raising flour
1 Tbsp marmalade, plus extra for filling
1/4 cup milk
Creme fraiche for filling
Icing sugar
Small patty cases
1. Preheat oven to 180C. Cream butter with vanilla and sugar until pale. Add eggs one ata time, beating after each. Fold in flour and marmalade then stir in milk.
2. Place cases into patty tins and spoon in mixture. Bake for 10-15 minutes or until the cakes spring back when lightly touched. Remove from tin and cool.
3. Carefully slice the top off each cake with a sharp knife and set tops aside. Place a small spoonful of marmalade and creme fraiche on top of each cake, slice tops in half to make the wings and arrange on top. Dust with icing sugar.
