Summer fruit cakes

Prep Time 10 min.
Bake Time approx. 20 min. at 350°F
Makes 9 cupcakes

Tools

glass container

mixing bowl
9 paper baking cups

formed muffin baking tray

Ingredients

1 cup organic flour
1 tbsp baking powder
pinch salt
2 free range eggs
2 tbsp extra virgin olive oil
¼ cup liquid honey

Fresh fruit of choice (We used pears, pitted cherries and blueberries)

Directions

Combine flour and baking powder in bowl, add pinch of salt. Mix in 2 beaten eggs, olive oil, and honey with a fork, for 1-2 minutes. When mixture is fluffy and yellow, spoon evenly into paper baking cups inserted in the muffin tray forms.

Drop a handful of fruit into each cup, sinking some into the mix. For large fruit like pears and peaches, push three pieces firmly into each cup. Drizzle liquid honey on top of each fruit cup.

Bake on middle or top shelf of preheated oven for approximately 20 minutes or until lightly browned on top. Allow to cool.

Serving suggestion

Remove paper and cut into halves. Spoon fruit and rum & berry sauce (recipe below) on top and sprinkle some fresh berries around. Make more decadent by adding some whipped cream or custard. You can just eat them like a regular muffin too!

Rum & berry sauce

1/2 cup rum
1/4 cup honey
1 cup or raspberries or blueberries
1/2 cup pecans

Add all ingredients into pot and bring to boil. Lower heat and let simmer for approx. 25 minutes, until mixture reduces and thickens. To speed things up you could add some flour to thicken.