CookEat Recipe
Passion Fruit and Mango Mini Cakes
Passion-fruit pulp and mango dice fill a moist cocoa batter scented with cinnamon and vanilla. The mixture is divided into small square moulds and baked until the centres are set.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Halve the passion fruit and scoop out its pulp and seeds; discard the shells. Peel the mango and remove its stone; cut the flesh into 5 mm dice.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 150 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 1.5 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g passion fruit, 250 g mango.
Step 5
Combine 2 tsp cinnamon, 140 g all purpose flour, 50 g cocoa. Sift out cocoa lumps. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 25-35 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 12 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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