CookEat Recipe
Strawberry and Orange Mini Cakes
Round mini cakes containing strawberry dice, orange flesh and almonds. Milk hydrates the rolled oats during a short rest, and the fruit-filled mixture is baked through in muffin wells.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Rinse and hull the fresh strawberries, then cut into 5 mm dice. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Use shelled almonds and chop finely.
Step 2
Use 80 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
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 120 g butter (softened) with 150 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 180 ml milk.
Step 5
Fold in 180 g strawberries, 120 g orange, 50 g almonds, 80 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 180 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
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 8
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