MINI LEMON PLUM CAKES WITH HAZELNUT PRALINE AND CHOCOLATE

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (210 g) (7.4oz) brown sugar

1 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (200 g) (7.1oz) lemon juice

1 lemon

1⁄2 cup (120 g) (4.2oz) sunflower oil

A dash of sesame seeds

FOR THE CRUNCHY BITS

1.25 ounces (35 g) 50 percent chocolate

3⁄4 cup (75 g) (2.6oz) wafers

3 ounces (90 g) hazelnut praline

FOR THE DECORATION

1 1⁄3 cups (320 g) (11oz) vegan cream cheese

1 cup (240 g) (8.5oz) vegetable whipping cream

5.5 ounces (160 g) crunchy hazelnut praline and 50 percent chocolate

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 42kcal
Fat: 1.7g (1g S.Fat)
Carbs: 5.9g
Protein: 1.2g
Sugar: 2.9g
Sodium: 40mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking soda). Combine the lemon juice, oil, and vanilla extract in a mixing bowl. Using a wire whip, whip the batter until it is smooth and even. Grate the lemon peel and incorporate it into the lemon cake batter. Fill each mini plum cake liner with this dough and top with sesame seeds.

Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Melt the chocolate and combine it with the hazelnut praline to make the crunchy bits. Grind the wafers finely and combine them with the chocolate praline.

Combine the cream cheese and 5.5 ounces (160 g) crunchy praline. Whip the vegetable cream with the vanilla extract and fold it into the cream cheese-praline mixture. Using an electric mixer, whip the cream until it is smooth. Remove the mini plum cakes from the mould and top with crispy praline cream.