CookEat Recipe
Lime and Pecan Mini Cakes
Lime and orange flesh fill small rectangular cakes with chopped pecans. Milk and vanilla are incorporated before the flour; the citrus-rich batter is baked fully and cooled in its little moulds.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the lime, remove white pith and seeds, and chop the flesh finely, keeping its juice. Use shelled pecans and chop finely. 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 rectangular 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 120 g butter (softened) with 60 g caster sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 120 ml milk, 2 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g lime, 30 g pecans, 250 g orange.
Step 5
Combine 180 g all purpose flour. 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 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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