CookEat Recipe
Cherry and Lemon Dessert Bites
Stoned cherries and peeled lemon and orange flesh are baked into small dessert squares. Baking powder is mixed with the flour, and the egg-containing batter is cooked fully before cooling.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the cherry stones and chop the fruit into 5 mm pieces. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the orange, 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 90 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell.
Step 4
Fold in 80 g cherries, 180 g lemon, 80 g orange.
Step 5
Combine 180 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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