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Mini cornmeal cakes with a great, slightly crunchy texture and flavored with orange zest plus a secret ingredient: Chinese five-spice powder.
Note: I find regular coarse cornmeal to be too gritty and overly crunchy in baked goods so I use fine ground cornmeal for a nice, slightly crunchy texture. I substituted some corn flour to give the cakes a little more corn flavor.
Preheat the oven to 350 F. Line a 12-count muffin tin with paper liners or lightly spray 4 individual 6-inch pans with non-stick cooking spray.
Combine granulated sugar and 1/2 teaspoon orange zest in a small bowl and press down with a spoon to release the oils in the zest.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar/orange zest mixture until extremely light and fluffy, approximately 5 minutes. Add the eggs and extracts and mix until well incorporated, scraping the bowl with a spatula as needed.
In a separate bowl, combine the dry ingredients: flour, cornmeal, baking powder, salt and 2 teaspoons Chinese five-spice powder. With the mixer running, slowly add the dry ingredients to the butter/egg mixture until just combined. Do not over mix.
Scoop the batter into the muffin tin or individual pans. Place apricot slices on the top.
Mix the topping ingredients in a small bowl then sprinkle over the apricot cakes.
Bake for approximately 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove pan(s) from oven and set on a rack. Cool for 10 minutes before serving.
Adapted from A Spicy Perspective.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!