The Caker x Kenwood: Apple, Prune and Olive Oil Minicakes

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The Caker x Kenwood: Apple, Prune and Olive Oil Minicakes

Makes 8 Minicakes

Ingredients:

  • 150g spelt or regular flour

  • 60g ground almonds

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 120ml extra virgin olive oil

  • 100ml pure maple syrup

  • 1 tsp vanilla extract

  • 3 organic eggs

  • 12 pitted prunes, roughly chopped

  • 2 small green apples, skin left on, cored and diced into 1cm cubes 

Vanilla Bean Cream Cheese Icing:

  • 150g butter, softened

  • 2 cups icing sugar

  • 1 tsp vanilla extract

  • 100g cream cheese

To Decorate:

  • 1 tablespoon cinnamon for dusting

  • 1 green apple

  • Juice of 1 lemon 

Method: 

  1. Preheat the oven to 180ºC fan bake. Grease 9 holes of a large muffin tray very well.

  2. Combine the flour, ground almonds, baking powder, baking soda and cinnamon in a large bowl and set aside.

  3. In the bowl of your kMix, using the balloon whisk attachment, beat together the oil and sugar, and gradually add the vanilla and eggs. Stop once pale and thick (this should take about 3 minutes)

  4. In 2 parts, using a spatula, fold in the dry ingredients until fully incorporated, being careful not to over mix.

  5. Evenly divide the batter between the muffin holes and dot in the prune and apple pieces. Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

  6. Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.

  7. Meanwhile make the icing. In the bowl of your kMix using the folding tool, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.

  8. Once the cakes are completely cool, swirl some icing onto each one using a spoon or a piping bag.

  9. To spiralize your apple, use the kMix spiralizer attachment and create some ribbons. Immediately squeeze the lemon juice over them and place them on a paper towel to remove any excess liquid.

  10. Place an apple spiral on each cake, pressing lightly down into the icing, and finish off with a dusting of cinnamon.

  11. Serve at room temperature.

  12. Refrigerate in an airtight container for up to 3 days.

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RecipesJordan Rondel