CookEat Recipe
Orange and Pineapple Ginger Mini Cakes
Orange and pineapple are finely prepared for round ginger mini cakes. Lukewarm melted butter is whisked with sugar and egg, while ground ginger and baking powder are mixed into the flour.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Remove the pineapple peel and tough core; cut the flesh into 5 mm dice.
Step 2
Set the oven to 175°C, conventional. Line round mini-muffin 40 ml metal moulds with parchment cases on two trays.
Step 3
Melt 60 g butter gently, cool to lukewarm and whisk with 120 g caster sugar. Gradually beat in 100 g beaten egg, weighed without shell.
Step 4
Fold in 120 g orange, 120 g pineapple.
Step 5
Combine 1 tsp ginger, 140 g all purpose flour, 1 tsp baking powder. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 20-28 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 12 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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