CookEat Recipe
Almond and Peach Cocoa Mini Cakes
Almonds, peach and peeled orange flesh are folded through a cocoa batter. The dark mixture bakes in small square moulds; check its centre rather than relying on golden edges.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled almonds and chop finely. Remove the peach stone and cut the flesh into 5 mm dice. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice.
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 90 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell.
Step 4
Fold in 90 g almonds, 80 g peach, 180 g orange.
Step 5
Combine 180 g all purpose flour, 70 g cocoa. Sift out cocoa lumps. 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 10 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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