CookEat Recipe
Maple and Pumpkin Mini Cakes
Finely grated pumpkin and peeled lime flesh fill these cocoa mini cakes. The rich batter is baked in square moulds, producing compact portions with the fruit dispersed through the crumb.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel and seed the pumpkin, then finely grate the raw flesh. Peel the lime, remove white pith and seeds, and chop the flesh finely, keeping its juice.
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 150 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 1 tbsp maple syrup.
Step 4
Fold in 250 g pumpkin, 80 g lime.
Step 5
Combine 220 g all purpose flour, 70 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 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 10 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
Cooked it? Rate it.
Cooked 3 times