CookEat Recipe
Pomegranate and Raisin Mini Cakes
Pomegranate arils, raisins and finely sliced mint fill small dessert squares. Only the arils are used from the pomegranate, and the baking powder is combined with flour before the batter is baked.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the pomegranate arils; discard the peel and white membranes. Use dried raisins, removing any stems. Rinse and finely slice the mint leaves.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Melt 90 g butter gently, cool to lukewarm and whisk with 150 g caster sugar. Gradually beat in 100 g beaten egg, weighed without shell.
Step 4
Fold in 180 g pomegranate, 30 g raisins, 15 g mint.
Step 5
Combine 100 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 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 10 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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