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Dessert

Coffee and Coconut Mini Cakes with Berries

Mini coffee-coconut cakes with a hint of nutmeg, topped with berries, coconut flakes, and ground hazelnuts for a delightful treat.

Coffee and Coconut Mini Cakes with Berries

  • Cooking time12 minutes
  • Preparation time20 minutes
  • Servings4 portions
recipe image Coffee and Coconut Mini Cakes with Berries
Batter:
  • linseeds 35 grams
  • walnuts 110 grams
  • plain flour 200 grams
  • sugar 100 grams
  • baking soda 3 grams
  • baking powder 5 grams
  • cinnamon powder 3 grams
  • salt 1 grams
  • almond flour 220 grams
  • nutmeg powder 1 grams
  • Flora 100% plant-based alternative to dairy butter 90 grams
  • apple compote 150 grams
  • Flora Plant Cream Double 31% Fat 175 ml
Flavour:
  • instant coffee powder 20 grams
  • coconut flakes 35 grams
Garnish:
  • blueberry
  • raspberry
  • coconut flakes
  • lemon cress
  • Ground hazelnuts
Batter:
  1. Put the ground walnuts, flour, almond flour, nutmeg, baking soda, baking powder, salt, linseed, maple syrup, apple compote, cream into a bowl
  2. Melt the butter on a low to medium heat and add to the batter. Give it a good mix
  3. Add the coffee and coconut flakes. And mix again
  4. Fill a pipping bag with the batter and start filling the silicone cake mould (prepared with butter, by using a brush)
  5. Bake the mini cakes at 170 Celsius for 10 to 12 mins, start checking after 10 minutes
  6. When ready/cooked leave to cool and take them gently out of the mould
  7. Transfer the mini cakes to the plate and to decorate
  8. Pipe some dots of whipped Flora cream 31%
Finnish off with:
  1. Coconut flakes
  2. Raspberry
  3. Blueberry
  4. Ground hazelnuts
  5. Lemon cress
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