CookEat Recipe
Treacle and Sultana Mini Cakes
Treacle and cocoa give these small squares their dark batter, with sultanas and finely chopped edible rose petals throughout. The egg-rich mixture bakes in individual moulds before cooling on a rack.
Method
Steps
Step 1
Use dried sultanas, removing any stems. Use fresh rose petals specifically sold for eating, not florist flowers or concentrated rose flavouring. Rinse, remove the bitter white petal bases and chop finely.
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 60 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 80 g treacle, 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 30 g sultanas, 12 g fresh edible rose petals.
Step 5
Combine 140 g all purpose flour, 50 g cocoa. Sift out cocoa lumps. Fold into the wet mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 20-28 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 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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