CookEat Recipe
Peach and Blueberry Cinnamon Mini Cakes
Peach dice and whole blueberries dominate these small, dense cakes with almonds, cinnamon and vanilla. The mixture is divided into square moulds and baked until the crumb between the fruit is set.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the peach stone and cut the flesh into 5 mm dice. Rinse and dry the fresh blueberries; leave them whole. 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 60 g butter (softened) with 150 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 4
Fold in 250 g peach, 180 g blueberries, 50 g almonds.
Step 5
Combine 0.5 tsp cinnamon, 140 g all purpose flour. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
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 7
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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