Few 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.
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.
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.
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
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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! 🙂
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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.
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I agree – both options sound good!
I’ll be happy to hear about the results… 🙂
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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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The cherries do add a lot, both color and flavor.
Hazelnut flour is my new favorite ingredient. It’s great in cakes, breads and crackers. Highly recommended. 🙂
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Sounds pretty amazing! Especially with the sour cream! Yum yum!!
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Thank you Serena. 🙂
I was experimenting with the sour cream and I was quite surprised how good the cakes came out… 🙂
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they look very tasty!
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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.
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Thank you! 🙂
I love your reasoning for getting the pan! Definitely a win-win situation for all! 😀
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They look absolutely decadent Ronit! Simple and tasty- lovely recipe for winter evenings- and mornings and afternoons 😀
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Thank you Marta! 🙂
The cakes are really easy to make and indeed tasty any time of the day. 🙂
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will have try this one. Could I substitute plain yoghurt for sour cream though?
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Thank you Ish. 🙂
Not sure about the yogurt – I think most would be too acidic and not creamy enough.
Maybe it will work if you’ll be able to find a full fat and not too acidic yogurt.
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I guess.. I will go with sour cream then… thanks!
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I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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These look delicious, love the flavour combination!
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Thank you Fida. I’m glad to hear. 🙂
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Sweet in so many ways! Looks amazing. Will you give as Christmas gifts? Looks like you have many 🙂
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Thank you Liz. 🙂
If any, I would give the cakes as Hanukkah gifts, but alas, the whole batch is gone by now… 😀
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Ronit,
These look so scrumptious! I am drooling !
Love,
Sandhya
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Thank you Sandhya! So nice to hear. Have a great week! 🙂
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Wow these look delectable Ronit!!
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Thank you! 🙂
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Damn delicious sweet bites!!!
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Thank you! 🙂
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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!
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Thank you John, I’m glad you liked the recipe. 🙂
I experimented with the sour cream and was quite surprised by the result. I will definitely make this again, but it most likely will turn out a different cake…. 🙂
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