Zucchini–Cardamom Mini Tea Cakes
Preparation info
Difficulty
Easy
Makes
15
Mini Cakes
Appears in
Bountiful
By Todd Porter
Published 2013
Rarely do our friends and neighbors turn down a warm loaf of zucchini bread. But lately we’ve been sharing a unique version of this classic bread by making it into small, bite-size cakes. To add to the fun, we’ve spiced them with earthy cardamom, turning them into perfect little cakes for tea or coffee. We’ve used small tartlet molds, but if you want to keep the shape simple, you can use mini muffin pans as well; just remember to lengthen the baking time if the molds are much bigger than two inches wide by one inch deep. And don’t forget the nice sprinkle of confectioners’ sugar!
Ingredients
- Vegetable oil, for the molds
1 cup 125 g 1 teaspoon ¼ teaspoon ½ teaspoon - Pinch of kosher or sea salt
½ pound 225 g 1 ½ cup 100 g ½ teaspoon 1 ½ cup 1 stick 113 g - Confectioners’ sugar for dusting
Method
Directions
Preheat the oven to . Lightly oil fifteen325°F (165°C) 2 ½ -inch 6 -cm - In a bowl, whisk together the flour, baking powder, cardamom, aniseed, and salt. Set aside.
- Squeeze the grated zucchini dry with paper towels or clean kitchen towels.
- In a separate bowl, whisk together the egg, sugar, and lime zest. Whisk in the butter. Stir in the zucchini. Fold in the flour mixture until just combined.
- Divide the batter evenly among the tartlet molds, filling each one almost to the top. Place the molds on a sheet pan and
bake for20 to 25 minutes - Allow the cakes to cool, remove from the molds, and dust with confectioners’ sugar before serving.
© 2013 All rights reserved. Published by Abrams Books.