CookEat Recipe
Cherry and Chestnut Mini Cakes
Stoned cherries, tender chestnut pieces and almonds are folded into a milk-and-cocoa batter. The raw chestnuts are cooked separately first, then the round mini cakes are baked and cooled.
Method
Steps
Step 1
Use 30 g raw, peeled sweet-chestnut kernels, thawed if frozen, and weigh them before cooking. Cut into 5 mm pieces. In a small covered saucepan, simmer them in the listed 500 ml water for about 20-30 minutes, until easily crushed with a fork. Drain and spread out to cool while preparing the other ingredients.
Step 2
Wash the fruit first; quantities refer to prepared edible weights. Remove the cherry stones and chop the fruit into 5 mm pieces. Use shelled almonds and chop finely.
Step 3
Set the oven to 175°C, conventional. Line round mini-muffin 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 150 g butter (softened) with 150 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 120 ml milk.
Step 5
Fold in 120 g cherries, all the cooked, drained chestnuts, 50 g almonds.
Step 6
Combine 140 g all purpose flour, 20 g cocoa. Sift out cocoa lumps. Fold into the fruit mixture until no dry flour remains.
Step 7
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 8
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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