CookEat Recipe
Fig and Orange Dessert Bites
Fresh figs, orange and lemon flesh moisten an oat batter flavoured with vanilla. The quick-cooking flakes are included and rested, then the small squares are baked through before cooling.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh figs; remove their stems and cut into 5 mm dice. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Use 180 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 90 g butter (softened) with 120 g caster sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 2 tsp vanilla. Use vanilla extract.
Step 5
Fold in 80 g figs, 120 g orange, 180 g lemon, 180 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
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 8
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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