Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit Penso

Sour Cream, Hazelnuts and Cherries Mini-Cakes

Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoFew ingredients in a cake don’t mean lack of flavor – and these tasty little cakes are the proof of that. They are also very quick and easy to prepare – all that’s needed are a bowl and a whisk.

You’ll probably notice that the batter doesn’t contain butter or oil, or any liquids. This is not a mistake – if you’ll make these cakes you’ll see that the sour cream, eggs and hazelnuts are sufficient for creating moist and flavorful cakes.

The cakes will keep, in an airtight container, for up to a week. They are wonderful for brunch or as a light dessert. Serve them as is, or with extra sour cream and cherry comfiture.

Makes: 8 mini-cakes 4.8″ (12cm) x W: 2.8″ (7cm)
Prep time: 20 minutes
Baking time: 30 minutes
Ingredients:
For the pan:
Melted butter or oil
¼ cup hazelnuts flour
For the cakes:
1 cup sugar
2 XL eggs
1 cup sour cream
1 tsp vanilla
1 tsp espresso powder
1 tsp cinnamon
1 cup hazelnut flour
1 cup flour
1 Tbs baking powder
Dash salt
24 pitted cherries comfiture

1. Preheat the oven to 3705F (185C). Butter or oil the pans and dust with hazelnuts flour.
2. In a large bowl, combine the sugar, eggs and sour cream and mix well with a whisk. Add the vanilla, espresso powder and cinnamon and mix again.
P1100544Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoSour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoSour Cream, Hazelnuts and Cherries Mini-Cakes Ronit Penso
3. In a separate bowl, whisk together the hazelnut flour with the white flour, baking powder and salt. Add to the bowl with the sour cream mixture and mix to an even batter. Do not over-mix.
4. Divide the batter evenly among the mini pans. Place 3 cherries on each cake.
Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoSour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoSour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoSour Cream, Hazelnuts and Cherries Mini-Cakes Ronit Penso
5. Bake for 30 minutes, or until a toothpick inserted into the center of a cake (not near the cherries) comes out almost dry.
6. Let cool in the pan for 2-3 minutes before carefully removing the cakes to a rack to cool completely.
Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit PensoSour Cream, Hazelnuts and Cherries Mini-Cakes Ronit Penso Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit Penso
Sour Cream, Hazelnuts and Cherries Mini-Cakes Ronit Penso

29 thoughts on “Sour Cream, Hazelnuts and Cherries Mini-Cakes

  1. judilyn says:

    I can definitely see these in our future. I have all of the ingredients; even the eight-compartment baking pan. One problem, though – my keyboard is shorting out from DH’s drool. His current favorite dessert is black cherry amaretto/limoncello/double chocolate gelato, followed by whole, roasted hazelnuts and chocolate shards. He stood mesmerized while I read him your recipe !

    Maybe tomorrow ! ;->

    Virtual hugs,

    Judie

    Like

    • Tasty Eats Ronit Penso says:

      lol I’m glad to hear! I hope you’ll enjoy the results.

      And you made me drool over the description of the dessert… sounds just perfect!

      I can definitely see some dark chocolate shards go in the batter – I think I’ll give it a try next time I’ll be making this! :)

      Like

  2. judilyn says:

    I make a very thin layer of Trader Joe’s 70% bittersweet chocolate, freeze it, then break it up into small pieces. Putting them into a batter might make them melt too much because they are so soft to start with. They melt all over my fingers when I break it up for storage in the refrigerator. Baking chips of some sort might do the trick, though. On the other hand, it might make a nice swirled effect in the batter. I’ll probably try it. I have both possibilities on hand, so it would be easy to do a bit of each to experiment.

    Like

  3. Nancy says:

    Love the cherry “polka dots” on top, Ronit! It makes these little cakes so pretty. :) I’ve never used hazelnut flour…I must seek some out and give these a go!

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  4. memarose3 says:

    Love this recipe – another excuse to visit my favorite kitchen store & treat myself to a compartment baking pan. Hey, it’s Christmas – I get the pan, the family gets your beautiful cakes. Sounds like a win-win to me.

    Like

  5. ChgoJohn says:

    These do look wonderful, Ronit. I love cherries in baked goods and seeing 3 of the red jewels atop each little cake has me longing for one. OK … 2. Hard to believe they’re made without butter, oil, or any liquid. Genius!

    Like

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