CookEat Recipe
Blueberry and Pear Honey Mini Cakes
Honey sweetens a rich batch of blueberry and pear mini cakes with chopped almonds. The blueberries remain whole, the pear is diced, and the round portions cool on a rack after baking.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Rinse and dry the fresh blueberries; leave them whole. Core the pear, then cut into 5 mm dice. Use shelled almonds and chop finely.
Step 2
Set the oven to 175°C, conventional. Line round mini-muffin 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 120 g butter (softened) with 150 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 3 tbsp honey.
Step 4
Fold in 120 g blueberries, 120 g pear, 50 g almonds.
Step 5
Combine 140 g all purpose flour, 1 tsp baking powder. 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 10 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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