CookEat Recipe
Lime and Coffee Mini Cakes with Mint
Lightly coffee-flavoured almond mini cakes with lime zest, small lime pieces and fresh mint. Makes twelve individual cakes.
Method
Steps
Step 1
Allow 30 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 with paper cases. Soften the butter and weigh the beaten egg without shells.
Step 2
Prepare the 50 g lime allocation as 2 g finely grated green zest, 18 g strained juice and 30 g flesh with rind, white pith, membranes and seeds removed, cut into small pieces. Finely grind the almonds. Wash the mint and pat dry; finely chop 3 g and reserve 2 g small leaves for serving.
Step 3
Use 2 g instant soluble coffee, not ground beans. Dissolve it in 15 ml warmed milk, then stir in the remaining 25 ml milk and cool to room temperature.
Step 4
Cream butter and sugar for 3–4 minutes. Beat in the egg gradually, then the lime zest. Mix flour, ground almonds and baking powder; fold into the butter mixture, alternating with all the coffee milk and lime juice. Fold in the 3 g chopped mint.
Step 5
Divide among the twelve wells, keeping below three-quarters full. Share the lime flesh over the cakes, pressing it partly into the batter. Bake for 25–30 minutes until the centres spring back and a skewer in cake beside the fruit has no wet batter; extend by 3 minutes at a time if needed.
Step 6
Rest in the tin for 10 minutes, then cool on a rack for 20 minutes. Distribute the reserved 2 g mint leaves over the tops just before serving one cake per person.
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