This is a really fun recipe for a free afternoon. First go into the dunes and pick ripe sea buckthorn berries, blackberries, elderberries and cranberry. Then get to work in the kitchen and easily make 10 small cakes with this recipe. Delicious with coffee and tea.

Ingredients for 10 cupcakes

• 250 grams unsalted butter
• 5 medium-sized eggs, available from Novalishoeve
• 175 grams fine caster sugar
• 150 grams unsalted butter
• 150 grams fruit of one kind or mixed, such as blackberries or cranberries
• 150 grams self-rising baking flour
• 100 g almond flour
• Half a portion of frangipane
• 10 cake tins

Method

Grease the cake tin and line the bottom with baking paper. Preheat the oven to 160 °C (top and bottom heat).

Beat 150 g butter and 100 g sugar creamily for about 10 minutes. Add three of the eggs one at a time. Then add the self-rising baking flour. Mix just until combined, but do not mix longer than necessary. Pour the batter into the moulds and divide evenly.

The filling
Stir together the almond flour and 75g granulated sugar in a bowl. Add two eggs one at a time and mix on a long setting until incorporated. Then do the same with 100 grams of butter.

Spread the filling over the cake batter, using a spatula to spread it evenly. Then spread the fruit over the cake, do not press it, as the cake rises, the fruit will sink into the cake by itself.

Bake the cakes for about 35-40 minutes at 160 °C until golden brown. Check whether the cake is done by checking with a skewer; if it comes out clean, the cake is done, otherwise just extend the time by 5 minutes each time.

Then take the cakes out and let them cool on a wire rack.

More Texel recipes