Upside Down Kiwi Mini Cake
 
 
Serves: 12
Ingredients
  • 4 Gold Kiwifruit
  • 60g butter
  • 60g brown sugar
  • 125g butter
  • 100g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 70g all purpose flour
  • 60g almond meal (lightly toasted)
  • 1 tsp baking powder
  • 2 tbsp cream
Instructions
  1. Cut the first 60g butter into 12 portions. Place it in each muffin pan and put it in the oven to melt it (while you are preheating the oven) Swirl the pan so it coats the side of the cup as well, or use a oil spray to further coat it so it doesn't stick later.
  2. Sprinkle 1 tsp of brown sugar in it once it has melted. Peel skin off kiwifruit, slice into 4 pieces each. Lay 1 slice of kiwifruit in each muffin pan.
  3. Lay almond meal on another sheet pan, lightly toast it in the oven for 5 minutes.
  4. Cream butter and sugar till fluffy. Add in eggs one at a time and mix till incorporated.
  5. Add in the dry ingredients (flour, almond meal and baking powder) into the mixture on a slow speed.
  6. Add in cream and vanilla extract at the end. Mix just lightly to incorporate. You don't wanna over mix this batter.
  7. Divide mixture evenly into 12 muffin pans.
  8. Bake at 170 C for about 15 minutes or till skewer comes out clean when poked.
  9. Let it rest for 10 minutes before turning it upside down. Before that, use a spatula to 'run' the sides of each cup to loosen the cake so it's easier to turn it out later.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/zespri-14-day-challenge-mini-upside-down-kiwi-cake/

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