CookEat Recipe
Blueberry and Pear Coconut Mini Cakes
Blueberries stay whole while pear is diced into a coconut-milk oat batter. The small round cakes contain quick-cooking flakes, rested before the flour is added, and cool briefly in their muffin wells.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Rinse and dry the fresh blueberries; leave them whole. Core the pear, then cut into 5 mm dice.
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 90 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 180 ml coconut milk.
Step 5
Fold in 180 g blueberries, 80 g pear, 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 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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