Redcurrant and poppy seed mini cakes
Cakes
I love mini cakes but I had never baked with redcurrants before. This shiny little berry is, I think, under-appreciated and there are not enough recipes highlighting its glorious sparkling flavour. My inspiration came from La Tartine Gourmande's 'Lemongrass, Vanilla and Red Currant Cakes'. I made significant changes to the original recipe, mainly substituting spiced rum for the lemongrass, adding a small amount of ground pistachios, using vanilla extract instead of vanilla seeds, and last but not least using beurre noisette. Beurre noisette, or brown butter, is butter cooked until it turns golden brown and which gives the cakes a rich caramel flavour. The result was an explosion of colour and taste - delicate, elegant and utterly irresistible.
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