Small, cute, delicious cakes with coconut, peaches and cranberries, which can be made even by a child. With simple procedures, without mixer, in no time they are ready to enjoy!
Enjoy a relaxing Sunday morning with aromatic coffee, fresh juices and a succulent cake!
Enjoy a relaxing Sunday morning with aromatic coffee, fresh juices and a succulent cake!
| work: 00h:20' | time: 00h:40' | very easy: |
Ingredients (6 servings)
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Butter and flour small ramekins or a single form and put aside for later. Separate the egg whites from the yolks. |
In a bowl sift the flour, the baking powder and the icing sugar. Add the coconut and egg whites. Beat with whisk until the mixture is smooth. |
 Add the melted butter, warm but not hot. If the mixture is watery add the semolina. This usually depends on the size of the eggs.
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Fill small molds or a single form. Spread over them a few cranberries, pressing lightly to insert them in the dough. |
Cut the drained peaches into pieces (or any other fruit compote we like) and press to insert them in the dough. Bake in preheated oven at 180°C/ 350°F/ Gas Mark 4 for 15'-20'. We test with a toothpick that should come out clean, with no trace of dough. Allow to cool and sprinkle with icing sugar. |
