Four Small Loaf Cakes
Ingredients
- Ingredients
- softened butter (for the pans)
- breadcrumbs (for the pans)
- 1 organic lemon
- 75 grams Pastry flour
- 75 grams cornstarch
- ½ tsp Baking powder
- 125 grams butter
- 3 eggs
- 100 grams sugar
- 2 Tbsps Vanilla sugar
- For the cake from the left
- 30 grams soft Pear
- 30 grams Chocolate chip
- For the second cake from the left
- 30 grams pickled Mirabelle plum (drained)
- 2 Tbsps dried Cranberry
- For the chocolate cake
- 50 grams cocoa powder
- 1 Tbsp unsalted Shelled pistachio
- 40 grams candied Fruit (such as ginger, kumquats)
Preparation steps
Butter loaf pans and sprinkle with flour.
For the cakes: rinse lemon in hot water, pat dry, grate zest and squeeze juice. Mix flour with cornstarch and baking powder in a bowl. Melt butter in a small saucepan. Break eggs into a mixing bowl, add sugar and vanilla sugar and beat until fluffy with an electric mixer. Add lemon juice and zest. Add melted butter and flour mixture, alternating, to make smooth and spreadalbe batter. Divide batter into 4 parts and add corresponding ingredients to make different cakes.
Pour batter into baking loaf pans and bake in preheated oven at 160°C (approximately 325°F) for about 40 minutes or until golden brown (inserted toothpick should come out clean).
Remove from oven, let cool briefly and invert onto a wire rack. Cool completely.
Garnish, if desired, and serve.
