Jordan Puck
This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.
These cakes are a one-bowl wonder and are so easy to make.
You can turn this recipe into a single cake if you prefer, and you can use any type of fruit you like, but I especially love the combination of dark chocolate and cherries.
If using cherries, you can use fresh pitted cherries, frozen and unthawed, or jarred and drained.
READ MORE:
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* Recipe: Cake with lemon, olive oil and tarragon from the Caker
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready on time: 1h10
Makes: 10 large cupcakes
Ingredients
For the cake:
200 g spelled or all-purpose white flour
150g soft brown, light muscovado or coconut sugar
100g ground almonds
2 teaspoons baking powder
pinch of sea salt
1 cup almond milk
1 teaspoon vanilla extract
1/2 cup light olive oil
150g cherries
100 g dark chocolate chips, 70% cocoa
For dusting:
2 tablespoons processed Dutch cocoa powder
Method:
Preheat the oven to 170°C in convection. Grease or place muffin papers in 10 holes of a large cupcake/muffin tray.
In the bowl of an electric mixer, combine the flour, sugar, ground almonds, baking powder and salt.
Gradually add the milk, vanilla and oil.
Fold in cherries and chocolate chips by hand.
Divide the batter evenly among the 10 holes.
Bake for about 30 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.
Allow cakes to cool for 10 minutes before unmolding onto a cooling rack.
Once the cakes have completely cooled, sprinkle with cocoa powder using a fine sieve.
Serve at room temperature.
Refrigerate in an airtight container for up to 3 days.
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