CookEat Recipe
Lemon and Orange Honey Mini Cakes
Lemon and orange flesh fill honey-sweetened mini cakes with vanilla and cardamom. The cardamom is mixed directly into the flour, and the citrus-rich batter bakes in small square moulds.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. 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 150 g butter (softened) with 150 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 3 tbsp honey, 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g lemon, 250 g orange.
Step 5
Combine 220 g all purpose flour, 1.5 tsp cardamom. Use the spices ground. 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 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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