CookEat Recipe
Yogurt and Honey Almond Mini Cakes
Yogurt, honey and milk make a rich batter around chopped almonds. These round mini cakes contain no added raising agent; their small size and cooling time suit a dense crumb.
Method
Steps
Step 1
Use shelled almonds 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 150 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 2 tbsp honey, 120 ml milk, 250 g yogurt.
Step 4
Fold in 30 g almonds.
Step 5
Combine 220 g all purpose flour. Fold into the wet 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 12 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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