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.

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.

MINI CHOCOLATE PLUM CAKES WITH VANILLA CREAM AND BLACK OLIVES

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (315 g) (11oz) flour

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

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1.75 ounces (50 g) 50 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 vanilla beans

Kalamata olives

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking powder). Chop the chocolate into irregularly shaped pieces. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Using a whisk, combine the ingredients until a smooth and even batter is formed. Continue beating for 1 minute to thoroughly incorporate the chocolate into the batter. Fill each mini plum cake liner halfway with the batter.

Bake at 355° F (180° C) for about 18 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.

Using a knife, cut the vanilla beans in half and scrape out the seeds. Combine the creamy cheese and vanilla seeds in a mixing bowl. This mixture should be used to decorate each mini plum cake. To decorate each piece, de-pit a few olives and cut them into irregular pieces.

CHOCOLATE MINI PLUM CAKES WITH PISTACHIO CREAM AND CHERRY JELLY

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄3 cups (295 g) (10oz) flour

1⁄4 cup (20 g) (0.71oz) cacao

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

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1.25 ounces (35 g) 70 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) cherry juice

1⁄4 cup (60 g) (2.1oz) water

1⁄3 cup (60 g) (2.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 1⁄2 tbsp (40 g) (1.4oz) pistachio paste

Cherry jelly

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg

METHOD

Combine all of the dry ingredients in a mixing bowl. Chop the chocolate and combine it with the soy milk, oil, and vanilla extract. Using a whisk, combine all of the ingredients until a smooth batter is formed. Continue beating for 1 minute after adding the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 18 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.

Combine the water, sugar, agar, and cherry juice in a saucepan. Place over heat and, once it begins to boil, pour the mixture into a rectangular mould. Place it in the refrigerator to chill.

Blend the creamy cheese and pistachio paste until completely smooth. Decorate each mini plum cake with this cream. Cut the jelly into small pieces and decorate each piece with it.

MINI STRAWBERRY AND VIOLET PLUM CAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (215 g) (7.6oz) brown sugar

1⁄2 tsp baking soda

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄4 cup (50 g) (1.8oz) fresh strawberries

6.5 ounces (200 g) soy milk

1⁄2 cup (115 g) (4.1oz) sunflower oil

FOR THE DECORATION

1 1⁄4 cups (200 g) (7.1oz) chocolate fondant (not the kind used for covering cakes, but the classic

French pastry chocolate fondant that is wetter and less compact)

Red food colouring

1 1⁄4 cups (300 g) (11oz) vegetable whipping cream

1⁄4 tsp (1 g) (0.03oz) violet essential oil

Lilac colouring

NUTRITIONAL VALUES

Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 19.2g
Protein: 3.8g
Sugar: 13.9g
Sodium: 145mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Make small cubes out of the strawberries. In a mixing bowl, combine the soy milk, oil, and vanilla extract.

Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.

Bake at 355° F (180° C) for about 18 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 fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.

Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.