(cliccate qui per la versione italiana)
Happy Monday!
First off, let’s talk “nuts in cake batters”. Personally, I think they are THE best addition you could ever make to a baked good. Toast and blend’em up and they’ll give your cake not only an amazing flavor but also texture!! I wanted to make a cake with hazelnuts, carrot and orange but then, instead, I made many little cakes, easier to carry around. They are sooo fluffy and moist! You really gotta try them 🙂
HAZELNUT, ORANGE AND CARROT MINI CAKES {vegan}
by Marta Giaccone
Recipe
10 small cakes
prep time: 10 mins, cooking time: 18 mins, total time: 28 mins
½ + 1/8 cups / 80 gr flour
1 cup / 90 gr hazelnut flour (or you can finely blend the nuts)
1 tbsp / 8 gr baking powder
1 tsp cinnamon
1/3 cup / 70 gr brown sugar
pinch salt
½ carrot, finely grated
grated zest of 2 oranges
½ cup / 125 ml freshly squeezed orange juice
¼ cup / 60 ml plant-based milk
3 tbsp / 45 ml light oil
a handful hazelnuts, roughly chopped
Method
- Preheat oven to 350°F/180°C.
- In a large bowl combine all dry ingredients (flour to salt), mix very well with a whisk, then add all remaining ingredients (except hazelnuts) and again mix very well with a rubber spatula.
- Transfer the batter into a muffin tin lined with paper muffin molds (I double-line). I spooned about 2 heaping tbsp into each. Top with chopped hazelnuts.
- Bake for 18 minutes or until a clean knife inserted in the center of a cake comes out dry.
- Let cool for a few minutes, remove from the tin (I used a fork), transfer to a cooling rack and let cool completely. Store cakes in an air tight container at room temperature.
