Mini Peach Cakes! 🍑🥧 Recipe by Chus Molinero
Cooking Instructions 1 hour 1 Peel and dice the peaches, put them in a bowl. Measure out the oil and add it to the peaches. 2 Add the cream, then the three eggs. 3 Add the baking powder and the vanilla extract. 4 Add the sugar, then the flour, and mix everything using a hand whisk. 5 Once mixed, grate in the lemon zest and gently stir it in. 6 Prepare your muffin tins or molds and fill them halfway. (These were large molds, but if you’re using standard cupcake liners, fill them almost to the top, leaving about a finger’s width.) 7 Add two teaspoons of apricot or peach jam on top of each cake (I didn’t have peach jam, that’s why I used apricot and it worked really well too! 😉). Use a spoon to help the jam sink slightly into the batter. 8 Put them in the fridge for 30 minutes, the contrast of putting them in cold and then into the hot oven makes them rise more! Sprinkle a little sugar on top before placing them in the oven. 9 Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes. Check doneness by inserting a toothpick, if it comes out clean, they’re ready. If not, give them a few more minutes. 10 Optional: You can also top them with sautéed peach slices cooked briefly in butter. I’ll do that next time and take a better photo! 🤭 1 Peel and dice the peaches, put them in a bowl. Measure out the oil and add it to the peaches. 1 Peel and dice the peaches, put them in a bowl. Measure out the oil and add it to the peaches. 2 Add the cream, then the three eggs. 2 Add the cream, then the three eggs. 3 Add the baking powder and the vanilla extract. 3 Add the baking powder and the vanilla extract. 4 Add the sugar, then the flour, and mix everything using a hand whisk. 4 Add the sugar, then the flour, and mix everything using a hand whisk. 5 Once mixed, grate in the lemon zest and gently stir it in. 5 Once mixed, grate in the lemon zest and gently stir it in. 6 Prepare your muffin tins or molds and fill them halfway. (These were large molds, but if you’re using standard cupcake liners, fill them almost to the top, leaving about a finger’s width.) 6 Prepare your muffin tins or molds and fill them halfway. (These were large molds, but if you’re using standard cupcake liners, fill them almost to the top, leaving about a finger’s width.) 7 Add two teaspoons of apricot or peach jam on top of each cake (I didn’t have peach jam, that’s why I used apricot and it worked really well too! 😉). Use a spoon to help the jam sink slightly into the batter. 7 Add two teaspoons of apricot or peach jam on top of each cake (I didn’t have peach jam, that’s why I used apricot and it worked really well too! 😉). Use a spoon to help the jam sink slightly into the batter. 8 Put them in the fridge for 30 minutes, the contrast of putting them in cold and then into the hot oven makes them rise more! Sprinkle a little sugar on top before placing them in the oven. 8 Put them in the fridge for 30 minutes, the contrast of putting them in cold and then into the hot oven makes them rise more! Sprinkle a little sugar on top before placing them in the oven. 9 Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes. Check doneness by inserting a toothpick, if it comes out clean, they’re ready. If not, give them a few more minutes. 9 Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes. Check doneness by inserting a toothpick, if it comes out clean, they’re ready. If not, give them a few more minutes. 10 Optional: You can also top them with sautéed peach slices cooked briefly in butter. I’ll do that next time and take a better photo! 🤭 10 Optional: You can also top them with sautéed peach slices cooked briefly in butter. 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