sigs anchovy buns mermaid cakes

Ingredients sigs anchovy buns mermaid cakes

40 gr unsalted butter melted plus extra for the tin
150 gr plain flour
1 heaped teaspoon baking powder sifted
pinch sea salt
pinch cayenne pepper
2 medium eggs
100 ml milk
6 or 8 tinned anchovy fillets thinly sliced
6 slim spring onions trimmed and sliced thinly
1 tsp extra virgin olive oil

how to make sigs anchovy buns mermaid cakes

sorry, only metric measurment avaliable

preheat oven to 210C/ 190Cfan/6-7 gas and liberally butter a 12 bun fairy or 18 mini bun cake tin. combine the flour,bakingpowder.a pinch of salt and cayenne pepper in a large bowl

whisk the egg and milk in another large bowl,then stir in the melted butter. pour this mixture to the dry ingredients and blend to a nice butter. fold in the anchovies and three quarters of the spring onions ,divide mixture between cake moulds, filling them halfway.

toss the reserved spring onions with the olive oil and scutter over the top of the buns. bake for about 15minutes or until golden brown and crisp

serve the buns warm or newly cooled. they can be rewarmed for about 5-10minutes at same temperature as above. these are good on their own but are very nice cut and filled with some sour cream , creme fraiche or mascarpone and the caviar .

makes 12 fairy cakes or 18 mini buns