mini cakes

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Lemon bakewell tarts

butter

lemon

icing sugar

plain flour

lemons

caster sugar

eggs

ground almond

lemon marmalade (see recipe below) or lemon curd

almond

Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.

Recipe video above. We make mini chocolate cakes because they&#39;re adorable, there&#39;s an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion dessert.No round cutter? Make square layer cakes instead!Makes 7 x 3 layer cakes that are 7cm / 2.8” wide.

Mini chocolate cakes

plain flour / all-purpose flour

cocoa (, sifted (unsweetened,

tsp baking powder

tsp baking soda / bi-carb ((Note 2))

white sugar

tsp cooking salt / kosher salt

egg (, at room temperature)

milk (, preferably full fat, at room temperature)

plain oil (,

tsp vanilla extract

water

coffee powder (, option (Note 3))

unsalted butter (, softened)

icing sugar / powdered sugar (, sifted)

cocoa powder (, unsweetened)

tbsp milk (, preferably full fat)

chocolate chocolate

rosemary

Preheat oven to 180°C / 350°F (160°C fan-forced).

Baking pan - Butter a 40 x 28.5 x 2.5cm cm tray (15.8 x 11.3 x 1&quot; - US standard jelly roll pan) then line with baking paper (parchment paper).

Whisk dry - Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt, then whisk to combine.

Mix in wet - Add the egg, milk, oil and vanilla. Whisk to combine. Dissolve the coffee in the hot water, then add into the batter. Whisk to combine. The batter will be VERY thin!

Bake - Pour into the pan and bake for 13 minutes.

Cool for 10 minutes then use the paper overhang to lift the cake onto a rack and cool for 30 minutes (leave it on the paper). Then refrigerate uncovered for at least 1 hour before cutting rounds (cake is too soft when freshly baked).

Cake layers

Cutting rounds - Cover the sticky surface with paper. Then flip upside down onto a cutting board (ie sticky side down). (Note 4) Peel the paper off the base. Then press out 21 x 6cm / 2.4&quot; rounds (or other size or shape as you desire).

Pipe frosting - Place a piece of cake on a small piece of paper, using a dab of frosting to stop it from sliding. Pipe coils of frosting on the layers, using 3 rounds for each cake. Pipe frosting around the sides and on the top. (A cake turntable is handy if you&#39;ve got one but not essential.)

Smooth frosting - Smooth the frosting using a small offset spatula or knife, taking care to only touch the surface. Avoid touching the cake because it will dislodge crumbs that will end up in your frosting!

Decorate with piles of chocolate shards. I also used raspberries and rosemary for the photos in the post!

Assembling &amp; frosting:

Beat butter for 3 minutes on high until soft and fluffy. Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.

Beat 3 minutes - Once the icing sugar has all been added, added the cocoa powder, milk and vanilla. Beat again, starting on low speed then increasing the speed gradually. Once the cocoa is incorporated, beat on high for 3 minutes to make it really nice and fluffy.

Piping bags - Transfer to a piping bag for frosting. (This is the fastest and easiest way, trust me on this. Even a ziplock bag will work here).

Chocolate buttercream:

These Vegan Madeleines are soft and fluffy French mini cakes that are easy to make and so delicious! It’s the perfect treat to serve for dessert or as a simple snack but it also makes a lovely homemade gift idea for Valentine&#039;s or Mother’s Day!

Vegan Madeleines

all-purpose

sugar

salt

milk

tbsp canola or sunflower oil

lemon juice

Preheat the oven to 347°F (175°C) and lightly grease the molds of a madeleine pan with vegan butter or coconut oil.

Sift the flour into a bowl (*see notes). Add the sugar, salt, and baking powder and whisk together. In a separate bowl whisk together the non-dairy milk, oil, and lemon juice. Then stir it into the flour mixture until just combined.

Use a tablespoon to divide the batter into each mold of the greased pan (but do not make them completely full as they&#039;ll rise). Bake for about 12-15 minutes until they turn golden brown and a toothpick comes out clean.

Let them cool completely, then either sprinkle them with powdered sugar or prepare the pink glaze. For this, mix powdered sugar and cherry juice in a bowl until smooth. Then dip the tops of the madeleines in it. If you like, you can also dip them in melted chocolate and decorate them with chopped nuts, sprinkles, coconut, or chocolate shavings.

Enjoy!

*Note: Be sure to watch the recipe video + check out the step-by-step photos above!

While these were just O.K. for me, my husband really enjoyed them. They rose nicely and had a good texture, but they didn't have enough flavor for me. I even added the zest of a lemon. Maybe it's because I didn't use the glaze. But I think if I were to make them again, I'd up the vanilla or maybe try another extract. :)

Made them today (without the icing) and they were really good! Mu daughter is allergic to cow's milk and eggs so it's always nice to find an alternative to famous cake and biscuit recipes . I will keep the recipe :)

Just made these exactly to the recipe; the batter is nothing like the video; it’s thick and almost doughy so the madeleines are dense and don’t look anything like the pictures.

These came out amazing, was surprised out they had the perfect hump to say they were vegan. I added cardamom and mixed spice in the batter, decorated with chocolate and pistachios, they were so light and fluffy!!

Nutella Cake is sweet and scrumptious! This chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella (or other chocolate-hazelnut spread)

flour

baking powder

Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.

Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.

Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.

Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey - this is expected.

Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Made these mini nutella cakes last night and they were a hit! I added a splash of vanilla extract for extra flavor, and they turned out amazing.

Oh my! These mini Nutella cakes are the epitome of heaven in a ramekin. So easy to whip up, and the taste? Divine!

I love small single serving little cakes. They're adorable and these ones taste incredible!

Easy and delicious miniature almond cakes topped with almond slices and a glaze. A mini version of the Norwegian almond cake using a brownie bar pan.

Mini Almond Cakes

almond flavoring

all-purpose flour

butter (1 stick butter), melted

tbsp butter

tbsp milk

tsp vanilla (or almond) flavoring

Combine the sugar, egg, almond, and milk in a medium-sized bowl. Beat well.

Add the flour and baking powder. Mix well.

Add the melted butter and make sure all ingredients are well blended.

Grease the dessert/brownie bar pan well. Scoop a little less than 1/4 cup of batter into each square.

Bake at 350°F for 20 minutes. The edges will be golden brown.

Cake

Add milk and vanilla (or almond) flavoring.

Mix in powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.

Drizzle frosting over the mini almond cakes.

Glaze

Top with slices of almonds and add to a fun serving tray.

Top 5 mini cakes recipes from across the web

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Lemon bakewell tarts

Mini chocolate cakes

Vegan Madeleines

Mini Nutella Cake (Easy 4 Ingredien...

Mini Almond Cakes

Top 5 mini cakes recipes from across the web

The most viewed mini cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon bakewell tarts

Mini chocolate cakes

Vegan Madeleines

Mini Nutella Cake (Easy 4 Ingredien...

Mini Almond Cakes

The most viewed mini cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine