CookEat Recipe
Honey, Raisin and Pistachio Cocoa Bites
Honey sweetens small cocoa cake squares with raisins and a pistachio topping. Milk and beaten egg give the batter enough moisture for a tender crumb.
Method
Steps
Step 1
Plan 25 minutes preparation, 30–35 minutes baking and 45 minutes cooling. Heat a conventional oven to 175°C and line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Use 70 g soft seedless raisins and 60 g shelled unsalted pistachios. Roughly chop the pistachios and reserve 30 g for the top. Mix the milk with the runny honey until dissolved.
Step 3
Cream the softened unsalted butter and caster sugar for 3 minutes. Gradually beat in 150 g egg weighed without shells. Sift the flour, unsweetened cocoa and baking powder together.
Step 4
Fold the dry ingredients into the butter mixture in two additions with the honey milk between them. Fold in the raisins and the other 30 g pistachios; do not press liquid honey into a dry mixture.
Step 5
Spread in the lined tin below two-thirds full and scatter the reserved pistachios on top. Bake for 30–35 minutes until the centre is springy and a skewer into the crumb shows no wet batter. If needed continue in 5-minute intervals, covering the nuts loosely with foil if they brown early.
Step 6
Cool in the tin for 15 minutes and on a rack for at least another 30 minutes before cutting 16 squares. Store airtight for 1 day in a cool room or refrigerate for up to 3 days.
Cooked it? Rate it.
Cooked 4 times