MINI PLUM CAKES WITH PASSION FRUIT AND MANGO JELLY

SERVES 16 MINICAKES

FOR THE CUPCAKES

2 1⁄2 cups (310 g) (11oz) flour

1 cup (220 g) (7.8oz) brown sugar

2 tsp baking powder

1⁄2 tsp salt

1⁄4 tsp ground cardamom

1⁄4 tsp cinnamon

1 tsp vanilla extract

3⁄4 cup (200 g) (7.1oz) passion fruit juice

1⁄2 cup (120 g) (4.2oz) sunflower oil

Sesame seeds

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) mango juice

1⁄4 cup (60 g) (2.1oz) water

2 1⁄2 tbsp (30 g) (1.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

3 cups (720 g) (25oz) margarine cream

1⁄2 tsp (2 g) (0.07oz) passion fruit essential oil

Yellow food colouring

Mango jelly

NUTRITIONAL VALUES

Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, cardamom, and baking powder).

In a mixing bowl, combine the passion fruit juice, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each mini plum cake liner with the batter and top with a pinch of 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.

To make the jelly, combine the water, sugar, agar, and mango juice in a saucepan. Place it over medium heat and, once it begins to boil, pour it into a rectangular mould.

Place it in the refrigerator to chill.

Combine the margarine cream, essential oil of passion fruit, and food colouring. This mixture should be used to decorate each mini plum cake. Make small cubes of jelly and use them to decorate each piece.