The CHRISTMAS TREE MINI CAKES feature an ultra-soft walnut-and-apple batter and are decorated with blueberries and chocolate chips. They are soft, indulgent treats to prepare during the CHRISTMAS season and enjoy at breakfast or as a snack. Their appearance, flavor and aroma make them truly perfect for the holiday table, delighting both young and old. They are simple to make and can be prepared in 10 minutes without an electric mixer.
The deliciousness of these mini cakes comes from combining fresh and dried fruit, chocolate and cinnamon — a staple spice in holiday baking. The tender batter remains pleasantly moist after baking, blending the creamy sweetness of apples with the mild tartness of blueberries, while chocolate adds indulgence and the spice gives a delicate but lasting aroma. In short, a few excellent ingredients and a quick preparation deliver a treat that pleases both the eye and the palate. Try them and let me know.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 mini cakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs (medium, at room temperature)
- 1/4 cup sunflower oil (about 60 g)
- 3/4 cup + 1 tbsp milk (at room temperature (about 200 ml))
- 1 3/4 cups all-purpose flour (about 225 g)
- 1/2 cup walnut kernels (about 50 g, toasted and chopped)
- 1/2 cup + 2 tbsp granulated sugar (about 120 g)
- 1 packet baking powder (1 packet (about 2 tsp / ~8 g))
- 1 teaspoon ground cinnamon
- salt
- 2 Golden apples (peeled and diced)
- 2/3 cup blueberries (about 100 g)
- 2 tablespoons chocolate chips (about 30 g)
- to taste powdered sugar
Tools
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- 4 Molds
- 2 Bowls
- 1 Sieve
- 1 Hand whisk
- 1 Spoon
HOW TO PREPARE THE CHRISTMAS TREE MINI CAKES
Preparing the CHRISTMAS TREE MINI CAKES is easy and super quick.
Place the walnut kernels in a small skillet and toast them for 5 minutes, taking care not to burn them. Let them cool, then chop them fairly finely.
In a bowl, lightly beat the eggs, then add the oil and the milk at room temperature. Mix until you obtain a smooth, creamy liquid.
In another bowl sift together the flour and baking powder, then add the chopped walnuts, the sugar, the cinnamon and a pinch of salt, and mix.
Combine the dry ingredients with the wet mixture and stir. Finally add the apples cut into small cubes and fold them in well.
Spoon the batter into four tree-shaped paper molds, each with a length of 6 1/4 in, filling them about 3/4 full.
Decorate the surface with blueberries and chocolate chips.
Bake the CHRISTMAS TREE MINI CAKES in a preheated static oven at 356°F for 25 minutes. Because the batter contains apples and therefore a lot of moisture, check doneness with the classic toothpick test.
Remove from the oven and cool on a wire rack.
Serve sprinkled generously with powdered sugar.
VARIATION AND STORAGE
VARIATION: if you don’t like walnuts you can use other nuts, and you can replace the blueberries with red currants or raisins.
STORAGE: you can store them at room temperature in a cool place for up to 2 days; after that keep them in the refrigerator to prevent the moisture from the apples from encouraging mold growth.
STORAGE: you can store them at room temperature in a cool place for up to 2 days; after that keep them in the refrigerator to prevent the moisture from the apples from encouraging mold growth.
