CookEat Recipe
Raisin and Plum Almond Mini Cakes
Plum dice, raisins and chopped almonds fill round cakes made with melted butter. A little baking powder is dispersed through the flour, and the small portions bake until their centres are set.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use dried raisins, removing any stems. Remove the plum stones and cut the flesh into 5 mm dice. 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
Melt 120 g butter gently, cool to lukewarm and whisk with 90 g caster sugar. Gradually beat in 150 g beaten egg, weighed without shell.
Step 4
Fold in 30 g raisins, 120 g plum, 70 g almonds.
Step 5
Combine 140 g all purpose flour, 0.5 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 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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