John Myers
Mini Fruit Breakfast Cake
The perfect mini fruit breakfast cake recipe with a picture and simple step-by-step instructions.
- 125 g Sifted flour
- 1 tbsp Citronat (Succade)
- 1 tbsp Orange peel
- 2 tbsp Cherries
- 100 g Raisins
- 80 g Sugar
- 80 g Liquid butter
- 1 Pck. Baking powder
- 1 pinch Salt
- Black pepper from the mill
- 1 St. Egg
- 3 tbsp Chopped almonds
- Sift the flour into a bowl, as well as the baking powder. Sprinkle with a pinch of salt and pepper. Put the dough hook in the mixer. Add the butter and egg and knead everything. Submit the fruits.
- Preheat the oven to 200 ° C. Brush the shape with oil or butter. I took a ceramic salad bowl because it’s not that large of a quantity. Pour in the dough and let it rest for a while until the oven reaches temperature.
- Put it in the oven for 30 minutes. After half the time (30 minutes) check the cake, when it is already brown, cover with aluminum foil so that it does not get too dark on top. Lower the temperature to 140 ° C and bake for another 1/4 hour.
- Cover and slowly cool the cake on a rack, done
- The wafers are spread with lemon curd for breakfast.
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