Baking

Ingredients
  • 8 g (¼ oz) mint leaves
  • 100 g (3½ oz) caster sugar
  • 125 g (4 oz) lightly salted butter, softened
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 175 g (6 oz) white chocolate, chopped
  • icing sugar, for dusting
Directions

Line a 12-section bun tray with paper cake cases. Put the mint leaves in a heatproof bowl, cover with boiling water and leave for 30 seconds. Drain and pat dry on kitchen paper. Put the leaves in a food processor with the caster sugar and process until the mint is finely chopped.

Transfer the mint sugar to a bowl and add the butter, eggs, flour and baking powder. Beat with a hand-held electric whisk for about a minute until light and creamy.

Stir in 100 g (3½ oz) of the chocolate and then divide the cake mixture between the paper cases. Scatter with the remaining chocolate.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until the cakes are risen and just firm to the touch. Transfer to a wire rack to cool. Lightly dust with icing sugar.

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