For the fairy cakes
125g spelt flour, sifted
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/3 teaspoon ground mixed spice
125g unsalted butter, softened
2 large free range eggs
125g maple syrup
1 lemon, finely zested
30g seedless raisins, roughly chopped
2 to 3 tablespoons spelt milk
For the frosting
300g cream cheese
Finely grated zest and juice of 1 unwaxed lemon
4 tablespoons maple syrup or honey
Edible flowers, fresh or crystallised to decorate
Preheat the oven to 180c. Line a fairy cake tray with paper cases.
Mix the dry ingredients together into a bowl. Cream the butter until very pale and fluffy, add a heaped tablespoon of the flour mix and whisk to incorporate. Add an egg and whisk, then add another heaped 1 to 2 tablespoons of the flour mix and whisk again before adding the final egg. Continue to whisk until you have a light and fluffy mixture, if it starts to curdle, just add another tablespoon of flour.
Add the rest of the dry ingredients, the maple syrup, lemon zest and raisins. Gently fold everything together until thoroughly combined, adding a little milk at the end if needed, just enough to bring the mixture to a soft dropping consistency.
Spoon the mixture into the prepared cases and bake for 15 to 20 minutes. They are cooked when they spring back to the touch and are nice and golden, remove from the oven and allow to cool on a wire rack.
To make the frosting, mix the cream cheese, lemon zest and maple syrup/honey until smooth and creamy, add a little lemon juice at the end. Spoon the frosting onto the cooled cakes and spread with a small palette knife. Decorate with the flowers.
Recipe + image credit: Gelsominas Cucina