CookEat Recipe
Maple and Cranberry Mini Cakes
Small maple squares with chopped cranberries and rolled oats. Coconut milk and dairy milk hydrate the oat mixture before flour is folded in and the cakes are baked through.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh cranberries; rinse, dry and coarsely chop them.
Step 2
Use 120 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 small square 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 90 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 maple syrup, 120 ml coconut milk, 120 ml milk.
Step 5
Fold in 120 g cranberries, 120 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 100 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 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
Cooked it? Rate it.
Cooked 4 times