CookEat Recipe
Fig and Cherry Ginger Mini Cakes
Fresh figs, stoned cherries and almonds fill ginger-scented mini cakes. Small fruit pieces are dispersed through the batter, and the square moulds keep each portion shallow enough to bake through.
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. Remove the cherry stones and chop the fruit into 5 mm pieces. Use shelled almonds and chop finely.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 120 g butter (softened) with 120 g caster sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell.
Step 4
Fold in 80 g figs, 180 g cherries, 50 g almonds.
Step 5
Combine 2 tsp ginger, 140 g all purpose flour, 2 tsp baking powder. Use the spices ground. 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 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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