CookEat Recipe
Lemon and Pistachio Coconut Mini Cakes
Lemon flesh, pistachios and almonds are baked in small squares made with coconut milk. The butter is creamed before the eggs, and the chopped nuts remain visible pieces in the dense batter.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice. Use shelled pistachios and chop finely. Use shelled almonds 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 150 g butter (softened) with 150 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 120 ml coconut milk.
Step 4
Fold in 120 g lemon, 30 g pistachios, 90 g almonds.
Step 5
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 22-30 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 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
Cooked it? Rate it.
Cooked 1 time