Sponge Kisses

I found a gorgeous patty pan tin in a second-hand store and just had to make something in them.  This easy, light cupcake type mixture was perfect as the little cakes kept the shape well.  Paired with cream and the plum curd they make an impressive afternoon tea treat.  If you don’t happen to have a vintage tin, a ginger gem pan is perfect.

75g butter, very soft

½ cup sugar

1 egg

1 cup self-raising flour

1 tsp vanilla extract

½ tsp ground cardamom (optional)

¼ cup milk

200g mascarpone

¾ cup cream

Beat the butter, sugar and vanilla until light and pale. Add the egg and mix until well combined. Fold in the dry ingredients along with the milk.

Divide the mixture between the 12 patty pans and bake at 180°C for 10–12 minutes. They should be a light golden colour and when you insert a skewer it should come out clean.

Whisk the cream and mascarpone together until just thick.

Pipe the cream in a circle around the outside of half the kisses and fill the centres with a big spoonful of plum curd. Sandwich with the remaining kisses and serve dusted with icing sugar.

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