Petite sweethearts and Merry Christmas!

It`s an unbelievably freezing Sunday night at our place here. We were supposed to go outside today, but we cancelled the plan after we saw the snow started falling. Not so much for a willpower, huh. After all, the idea of staying at home with the warmth, plenty of food, and hot drinks leaves us almost no reason to go outside where the freezing air can bite our noses off. 

So, since it`s Christmas today, we`d like to wish you all a very merry Christmas! As a virtual gift, let me share with you these adorable petite cakes snowed with icing sugar on your special day!

The method to make this bite-sized cakes is very similar with making muffins, only the batter is slightly thicker than the muffin batter is. The original recipe of the petite cakes actually comes from my cake mold pack and I have modified few ingredients and steps. Here`s how to make them.

Beat whole egg and sugar until the mixture has turned creamy and pale yellow.

Beat in olive oil (or melted butter, as suggested in the original recipe) to the mixture. 

Stir in raisins. 

Fold in sifted flour and baking powder and your batter is ready.

Well, actually the original recipe suggests to let the batter sit for 15 mins before proceeding to baking. I didn`t actually do this step, but it took me a few minutes to prepare my mold and spooning in the batter. So I guess I somehow did the step half-way.

Grease the molds with olive oil or butter and spoon the batter into them until 3/4 (or 7/8, as the original recipe says) full. I filled each mold with roughly 1/2 teaspoon of batter and boy, was it challenging!

You can see here how messy I am in doing this work. And yet I keep thinking that I will get better someday. *yawn*

Bake them in preheated oven at 180 C for 15 C or until the cakes are nicely puffed up and the surface has turned golden brown. Let the cakes cool down.

Now, how petite they are? This petite. Although I call it as bite-sized cake, I`m positive my husband can eat 3 of them easily in one go.

 It`s snowy outside, and snowy inside. After the cakes are cool enough, dust them with icing sugar.

The amazing thing about this cake is the texture. The surface is soft when the cakes are just taken out of the oven, but it will firm up when it cools down. The result is a tiny cake with the whole surface, including the unbrowned surface, crusted up leaving the inside soft and fluffy.

You know what else you should try with the cakes if you don`t mind the extra calories? Chocolate fondue. Yum!

Print recipe

PETITE SWEETHEARTS

Makes about 40 bite-sized cakes

Ingredients:

1 egg

50 g sugar

50 ml (1/4 cup) olive oil or 50 g melted butter

1/4 tsp baking powder

1 tbs raisins

Vanilla oil
Icing sugar for dusting

Method:

1. Beat egg and sugar until the mixture turns creamy and pale yellow.

2. Whisk in olive oil and vanilla oil.

3. Throw in raisins and stir to combine.

4. Fold in sifted flour and baking powder.

5. Spoon the batter into oil/butter-greased cake mold until 2/3 full.

6. Bake in preheated oven at 180 C for 15 mins or until the surface has turned golden brown.
7. Let the cakes cool down and dust with icing sugar.