This week I have been working with Tala’s new range of individual cake tins and they are amazing!! These are perfect if you fancy a little treat for yourself but don’t always have people to share with. The ingredients are next to nothing. Just because they are small doesn’t mean you have to compensate on flavours!! Below is my recipe for my individual clementine and blueberry drizzle cakes using Tala’s individual loaf tins.
60g of Butter
60g of Caster Sugar
1/2 tsp of Vanilla Extract
60g of Self-Raising Flour
Zest of 1 Clementine.
6 Blueberries to decorate
6 tablespoons of Icing Sugar
Juice of Half a Clementine.
Pre-heat the oven to 175 degrees (fan) and grease your two Tala individual loaf tins.
Cream together the butter and sugar until pale, light and fluffy.
Beat in the Egg and add the vanilla
Fold in the zest and self raising flour.
Divide the cake batter, evenly into your two cake tins and cook for 22 - 25 minutes.
Once cooked leave to cool completely before removing from the cake tin.
To make your icing mix the juice and icing sugar together. If your mixture is to thick add a little more juice or water.
Drip down the side of each cake and finish off with three blueberries on top to decorate.
Happy Baking. All my Love