As you probably remember from the last post, I have used my yummy fruit tagine , which I had made the day before, as a filling to cakes. They proved really moist and gorgeous and work well in bite size. In fact, these little buggers are very addictive! Since it’s Valentine’s day soon, I have used heart shape silicone moulds for some of the cakes. In the original recipe, there was the addition of raisins soaked in rum. I omitted them since there are a lot of fruits in the tagine and I thought it wasn’t necessary (but I added a little bit of rum though!).
Source: Nuage de farine
170g softened butter
60g ground almond
2 eggs (~ 100g)
2 egg yolks (~ 35g)
110g flour (I put 130g as my batter was too liquid)
90g fruit tagine (you’ll have plenty leftover for other use!)
- Preheat the oven at 180C
- Place the butter in the TM bowl and mix 30sec/speed 4.
- Add the butterfly whisk on the blades.
- Add the sugar and ground almond and mix 30 sec/speed 3.
- Add the eggs + egg yolks and mix 30 sec/speed 3.
- Add the milk, cream, rum and mix 30 sec/speed 4
- Scrape down the side of the bowl and mix 15 sec/speed 4.
- Add the flour and mix 25 sec/speed 4.
- Scrape down the side and mix for 10 sec/speed 4. The batter should be a little liquid.
- Place a small dollop of fruit tagine in the bottom (if your mould is for an upside-down presentation, otherwise, place the dollop on top of the batter) of each individual mould and delicately pour the batter on top.
- Cook 10 to 15 minutes (more if the moulds are big, mine were bite size and 15 minutes was still a little undercooked but I had my oven at 170C). If the cakes are too light in colour, add a further 5 minutes and watch. Use a skewer to check it’s cooked through.