CookEat Recipe
Mango and Molasses Pistachio Mini Cakes
Diced mango and chopped pistachios are carried in a molasses-cocoa batter. The butter is creamed before the eggs are added, and the small square cakes are baked through rather than judged by their dark colour.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the mango and remove its stone; cut the flesh into 5 mm dice. Use shelled pistachios 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 120 g butter (softened) with 120 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 3 tbsp molasses.
Step 4
Fold in 120 g mango, 30 g pistachios.
Step 5
Combine 140 g all purpose flour, 20 g cocoa. Sift out cocoa lumps. 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 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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