August 18, 2014

Berry Mini Cakes

Summer always surprises me in allowing simplicity. It is as if suddenly life could slow down and we could let go of the unnecessary, going back to a simpler pace of life. I guess it is the essence of summer holidays: letting go of our daily routines and finding an easy going way of life. Even if I haven’t actually taken a holiday this summer, I have tried to allow this to happen. Taking things simple.

Right now, nature abounds with fresh produce, such as a simple bowl of fresh berries. For this recipe, I simply tweaked my pear and vanilla financiers recipe from back then, using a short list of ingredients and adding fresh juicy berries. In just a few mouthfuls, they were all gone – they were that good! Happy Monday to you all and have a beautiful week :)

Berry Mini Cakes – makes 9
•120g ground almonds
•30g sugar (I used vanilla coconut blossom sugar)
•A pinch of salt
•50g butter, melted
•3 egg whites
•A handful of berries/currants

1.Preheat the oven to 180°C.
2.In a bowl, mix together the ground almonds, sugar, salt and butter. Whisk the egg whites until foamy, then add to the rest of the ingredients and mix well.
3.Pour the mixture into small silicone moulds. Top up each cake with a few berries and place in the oven for 25-30min, until a toothpick inserted in the centre comes out clean.
4.Leave to cool down for a bit before unmolding and cool down completely on a wire rack.

Mini Cakes aux Fruits Rouges – pour 9
•120g de poudre d’amandes
•30g de sucre (j’ai utilisé du sucre de fleur de coco)
•Une pincée de sel
•50g de beurre, fondu
•3 blancs d’œufs
•Une poignée de fruits rouges

1.Préchauffer le four sur 180°C.
2.Dans un bol, mélanger la poudre d’amandes avec le sucre, le sel et le beurre. Fouetter les œufs jusqu'à ce qu’ils deviennent mousseux, puis ajouter dans le bol et bien mélanger.
3.Verser le mélange dans des petits moules en silicone. Déposer quelques fruits rouges sur le dessus de chaque cake et mettre au four pour 25-30min, jusqu'à ce qu’une pique en bois insérée au milieu en ressorte sèche.
4.Laisser refroidir quelques instants avant de démouler et laisser refroidir complètement sur une grille.


Mo said...

absolument adorable ces petits cakes !!! Et vive les fruits d'été !
Je viens de découvrir ton blog grace à Del's cooking twist :-)

food moods said...

Merci Mo!!! :)

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