CookEat Recipe
Passion Fruit and Peanut Mini Cakes
Light citrus cakes with passion fruit seeds and a crunchy peanut topping. Makes twelve individual cakes.
Method
Steps
Step 1
Allow 25 minutes preparation, 25–30 minutes baking and 30 minutes cooling. Heat the oven to 180°C conventional / 160°C fan. Line twelve 120 ml muffin wells. Use softened unsalted butter and 120 g egg weighed without shells.
Step 2
Scoop the passion fruit and weigh 80 g unsweetened pulp including seeds, excluding the shells and white pith. Prepare 2 g finely grated lemon zest and 18 g strained juice. Use unsalted roasted peanuts: grind 40 g finely and chop the remaining 30 g.
Step 3
Beat butter and sugar for 3–4 minutes until light, then beat in the egg gradually and the lemon zest. Stir flour, baking powder and ground peanuts together. Fold into the creamed mixture in two additions, alternating with milk, passion pulp and lemon juice.
Step 4
Divide the batter evenly among the wells, keeping below three-quarters full. Sprinkle over the 30 g chopped peanuts. Bake for 25–30 minutes until the tops spring back and a skewer in the centre comes out without wet batter.
Step 5
Continue in 3-minute intervals if needed, shielding the peanuts with foil if they darken too quickly. Cool in the tin for 10 minutes, then on a rack for 20 minutes before removing papers. Serve one cake per person.
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