CookEat Recipe
Peach and Chestnut Honey Mini Cakes
Tender chestnuts, peach and almonds join a honey-and-oat batter. The chestnuts are weighed raw and simmered separately, then the mixture is baked in small square moulds and divided for sharing.
Method
Steps
Step 1
Use 70 g raw, peeled sweet-chestnut kernels, thawed if frozen, and weigh them before cooking. Cut into 5 mm pieces. In a small covered saucepan, simmer them in the listed 500 ml water for about 20-30 minutes, until easily crushed with a fork. Drain and spread out to cool while preparing the other ingredients.
Step 2
Wash the fruit first; quantities refer to prepared edible weights. Remove the peach stone and cut the flesh into 5 mm dice. Use shelled almonds and chop finely.
Step 3
Use 80 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 4
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 5
Cream 120 g butter (softened) with 120 g caster sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 3 tbsp honey.
Step 6
Fold in 250 g peach, all the cooked, drained chestnuts, 90 g almonds, 80 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 7
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 8
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 9
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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