Blueberry & Lemon Mini Cakes
Made without butter, this Meyer Lemon Olive Oil cake brings the best out of the citrus and the Sweetness from the blueberries.
Equipment
Ingredients
- 2 eggs
- 1/2 cup (60 g) powdered sugar
- 3 Tbsp (45 g) Lemon (Juice only)
- 1/4 cup (60 g) heavy whipping cream
- 2 Tbsp (30 g) Meyer Lemon Oil
- 1/2 cup (65 g) all-purpose flour
- 3/4 tsp (3 g) baking powder
- 48 Blueberries
Instructions
- Place your Mini Spiral Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
BLUEBERRY LEMON CAKE PREPARATION
- In a mixing bowl, whisk together eggs and sugar. Add the lemon juice, the heavy whipping cream and Meyer Lemon Oil. Then, combine the all-purpose flour and baking powder. Whisk until smooth.
- Add 2 blueberries per well and gently pipe in your preparation into the Flexipat®. Cover with your bonMAT™ in order for the mini cakes to rise flat.
BAKE!
- Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 8min). It is ready when the toothpick inserted comes out clean.
- Once your Mini Cakes are out of the oven, let them cool down for about 10min. Then, unmold, serve and enjoy! Bon appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Blueberry & Lemon Mini Cakes
Amount Per Serving
Calories 35
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 17mg6%
Sodium 20mg1%
Potassium 14mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 58IU1%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!