Marmalade butterfly cakes with creme fraiche
( MAKES 12 )
Photo by Babiche Martens
- Preheat oven to 180C. Cream butter with vanilla and sugar until pale. Add eggs one at a time, beating after each. Fold in flour and marmalade then stir in milk.
- 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.
- 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.