CookEat Recipe
Strawberry and Sultana Pistachio Mini Cakes
Strawberry dice, sultanas and chopped pistachios fill round mini cakes. Baking powder is mixed into the flour and the small portions bake until the centres are set, then cool before serving.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use dried sultanas, removing any stems. Rinse and hull the fresh strawberries, then cut into 5 mm dice. Use shelled pistachios 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 90 g butter (softened) with 150 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell.
Step 4
Fold in 30 g sultanas, 120 g strawberries, 30 g pistachios.
Step 5
Combine 180 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 20-28 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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