In my last post I’ve already mentioned how I’m going through my pantry lately, searching for ingredients that usually get the cold shoulder. So here is another one. This is what happens when Jana finally musters up enough courage to try baking with that corn flour that has slowly been covered with dust in the corner… 😉
I tried some mini cakes with this flour. Mixed with buckwheat flour it created an amazingly fluffy cake that is quite spongy and stays soft and moist for several days. OK, I can only confirm one day because they didn’t last any longer 😉
The trick seems to be to make the dough REAL moist. Like pancake dough moist. It really was so runny that I thought I might have overdone it this time. But no! It worked out perfectly fine. It might pay to grease the muffin tin in order to get them out properly. I managed to ‘peel’ them out with the help of the bamboo stick though.
For ultimate taste experience, I recommend to add some vanilla custard to the cakes. It may sound weird but it is amazing and pairs nicely with the tangy blackcurrant flavour.
Mini Blackcurrant Cakes (Vegan, Gluten-free, Gum-free, Oil-free)
- 105 g buckwheat flour
- 50 g cornflour (maize)
- 1 tablespoon psyllium fiber husk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 70 g dates +
- 1 1/3 cup water
- 1/2 cup (about) blackcurrants or other berries
- Preheat the oven to 190°C. Grease the muffin form. Mix the dry ingredients in a medium sized bowl.
- Blend the dates and water to a fine cream.
- Mix blended dates with the dry ingredients and stir well until combined. It might seem a little too watery at first but the flour will soak up quite a bit of fluid.
- Scoop the dough into the form until it is filled by two thirds. Then add about 1 tablespoon of blackcurrants on top of each. Cover the black currents with the remaining dough.
- Place in the oven and bake until an inserted skewer comes out clean (about 20 minutes, depending on oven type). Let cool down a little before removing from the tray.