Mini sponge cake with mirabelles and cashew nuts

Name: Mini sponge cake with mirabelles and cashew nuts
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 12 Mirabelle plums; 50 g Cashew nuts; 2 Eggs (size M); 125 g Muscavado sugar; 1 pinch Salt; 80 ml Oil; 300 g Natural yoghurt; 200 g Flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

12 Mirabelle plums
50 g Cashew nuts
2 Eggs (size M)
125 g Muscavado sugar
1 pinch Salt
80 ml Oil
300 g Natural yoghurt
200 g Flour
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the mirabelles, drain well and remove stones. Roast the seeds in a pan without fat. Grease the hollows of a mini muffin baking tray (24 hollows) and dust with flour. Beat the eggs, sugar, salt, oil and yoghurt with the whisk of the hand mixer
2
Slowly add the flour while stirring continuously. Coarsely chop the nuts and fold them into the mixture. Fill the dough into the prepared form. Press 1 half fruit into the dough in each hollow. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and sprinkle with icing sugar before serving