Oooh…. forget the recipe , just look at these cute little beauties. I never knew they would turn out so beautiful and delicate. Picked up the idea of mini cakes from petit fours as they are darn too tedious to frost. Once in a while you should be able to have mini cakes without much frosting, and the fact that they are different shapes and sizes make them perfect tea time snack. 100/100 for presentation and the photography I feel😁. Okay enough of pontificating there, before you guys sign off and leave me alone😛. I have made these cakes gluten free using my common substitutes. You can use APF/Cake flour and any cake flavour you are comfortable with. Making them gluten free came out divine, light and airy and with zilch compromise on the taste. You need to let these cool ad rest in the pan for a good 1 hour before demoulding. And then a generous roll over butter /cinnamon and castor sugar. Chocolate drizzle is optional. Though it adds that extra jazz to the dish😉The taste of apples in this particular cake is subtle. You could increase the quantity of apple sauce if you prefer a stronger apple flavour, (though this is perfect.) If the picture doesn’t prompt you to cook this cake, I don’t know what will. 👻
INGREDIENTS
Flour: 2 cups ( 1 Cup coconut flour +1/2 cup oats Flour +1/2 cup almond flour)
Apple Juice : 1.5 cups reduced to 3/4 cup on low flame for 30 minutes
Eggs : 2
Butter: 1/4 cup
Baking Powder : 1.5tsp
Cinnamon powder: 1/2 tsp
Ginger Ground or powdered: 1/4 tsp
Nutmeg: 1/4 tsp
Kosher or pink salt: 1/2 tsp
Vanilla Extract: 1tsp
Apple Sauce: 1/2 cup
CINNAMON COATING
Butter: 4tbsp, melted and browned and left to cool
Castor sugar: 1/4 cup
Cinnamon: 1 tsp
CHOCOLATE DRIZZLE: 75 gms
STEPS
- Reduce the apple juice from 1.5 cups to 3/4th cup and allow to cool.
- Mix all dry ingredients and keep aside.
- Whisk butter and sugar till fluffy. Add eggs and beat further.
- Add apple sauce and vanilla and beat .
- Finally add the dry ingredients and apple juice together till well incorporated.
- Finally fill up the greased pans/mini muffin/madeline pans/bundt pans/silicone moulds, whatever you have.(The key here is assorted pans- thats how you will get assorted shapes. This procedure will take a tad bit longer depending on your oven size…but seriously go for it.!)
- Fill upto 3/4 of each pan as these rise really well.
- Bake for 20-25 minutes at 160 degrees and then allow to cool in the pan for at least an hour before demoulding. (Incase you are baking with regular APF or cake flour, you should check cakes with skewer after 15minutes only.)
- For coating, brown the butter on low flame for a few minutes. Discard the black residue and allow to cool.
- Mix the sugar and cinnamon and keep aside.
- Once demoulded, the cakes should be brushed with butter and then rolled over cinnamon and sugar.
- Finally finish with chocolate drizzle. They taste super when had warm.
- Refrigerate these and they last a good 7 days.
- Apple Sauce : You need to cook 3 apples (peeled and diced) on low flame with 1/2 of water and 1/4tsp of cinnamon, till water evaporates. Allow to cool and then grind to make a thick sauce
Author: Bhavna Gupta Patel
