CookEat Recipe
Cashew and Raisin Dessert Bites
Cashews and raisins give texture to honey-sweetened oat squares. Quick-cooking oats rest in the egg mixture, baking powder is mixed with the flour, and the small portions are fully baked before serving.
Method
Steps
Step 1
Use shelled cashews and chop finely. Use dried raisins, removing any stems.
Step 2
Use 80 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 60 g butter (softened) with 60 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 1.5 tbsp honey.
Step 5
Fold in 50 g cashews, 50 g raisins, 80 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 100 g all purpose flour, 2 tsp baking powder. Fold into the wet mixture until no dry flour remains.
Step 7
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 8
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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