Two Kinds of Fruit and Brandy Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
- For the date & brandy cupcakes
- ⅔ cup chopped, pitted Date
- ⅜ cup water
- ½ tsp baking soda
- 1 Tbsp Brandy
- 2 large eggs
- 2 Tbsps caster sugar
- 2 Tbsps honey
- ⅓ cup self-rising flour
- ½ tsp Baking powder
- 1 pinch salt
- ½ cup Almond flour
- ½ cup butter (melted)
- To decorate
- 1 ⅓ cups cream (48% fat)
- 5 Date (halved)
- 12 ready-to-eat Dried apple rings (slices)
- For the apple & Calvados cupcakes
- ½ cup unsalted butter
- ⅔ cup caster sugar
- 2 eggs
- ½ tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 large, cooking Apple (peeled, cored, and finely chopped)
- ½ cup Sour cream
- For the Calvados cream
- 1 ⅓ cups cream (48% fat)
- 3 Tbsps powdered sugar
- 4 Tbsps Calvados
Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spatula, 1 Grill pan, 1 Citrus juicer, 1 Mandoline, 1 Aluminum foil
Preparation steps
1.
For the date & brandy cupcakes: heat the oven to 190°C (170° fan) 3750°F gas 5. Place 10 paper cases in a bun tin.
2.
Put the dates and water in a pan and bring to a boil. Reduce the heat and simmer gently for about 4 minutes, until the dates are soft, then stir in the bicarbonate of soda. Set aside to cool, then stir in the brandy.
3.
Whisk together the eggs and sugar until pale and light, then whisk in the honey.
4.
Sift in the flour, baking powder and salt and stir gently until combined. Stir in the ground almonds.
5.
Gently stir in the cooled dates and the liquid and melted butter.
6.
Spoon into the paper cases and bake for about 15 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
To decorate: whisk the cream until thick and spoon on top of the cakes. Place a date half on top of the cream.
8.
For the apple & Calvados cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
9.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs, one at a time with the vanilla until smooth.
10.
Sift in the flour, bicarbonate of soda, cinnamon and salt and stir until combined.
11.
Stir in the soured cream until incorporated, then gently stir in the apples.
12.
Spoon into the paper cases and bake for about 20 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
13.
For the Calvados cream: whisk together all the ingredients until thick.
14.
Spoon on top of the cakes and top with a dried apple slice.
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