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Correo Electrónico
Add a photoVery simple and unpretentious after lunch treat: crunchy yet soft and chewy
Ingredientes
- 50 g flour
- 1 tsp dry yeast
- 50g cornstarch
- 100 g butter at room temperature
- 100 g sugar
- 1 egg
- ¼ cup strong black coffee, cold
- ½ cup dried figs, cut into pieces
- 8 dates, sliced into pieces
- ½ cup hazelnuts, coarsely chopped
- Butter for greasing baking molds
Direcciones
- Grease muffin molds with melted butter or use paper or silicone "hats" (I did not have enough silicone ones, so I used paper cups as well).
- Mix flour with cornstarch and yeast in a separate bowl.
- Beat butter and sugar until smooth and creamy.
- Add egg and beat some more until well combined.
- Stir in flour with yeast and cornstarch.
- Add coffee, mix until smooth and creamy.
- Add figs, dates and nuts and stir gently.
- Fill half of each muffin cups with the mixture (or, if you want fewer cakes, fill each cup to the full).
- Bake little cakes in oven for about 25 minutes at 180ºC or until they are done (the trick with a toothpick!).
- When baked, allow cakes to cool slightly and then remove them from the mold. Serve lukewarm or cool.
Links Útiles
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 205 | |
| Calories from Fat 78 | 38% |
| Total Fat 8.94g | 11% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 57mg | 2% |
| Potassium 188mg | 5% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 21.96g | 15% |
| Protein 1.93g | 3% |
