Strawberry-Pecan Mini Cake
I am fond of eating fruits straight, and I prefer no-cook fruit preparations like Soopa. I do not want to subject them to cooking. However, this easy dessert which takes only about ten minutes to prepare for baking is so delicious and liked by everyone who tasted, that I am more than willing to donate a pint of berries to it. Light and just sugary enough to satisfy that craving tooth, these strawberry mini cakes are good any time of the day. With this sweet sayonara to week long strawberry saga, I wish you all a wonderful weekend.
Strawberry Mini Cakes
(makes 12 mini cakes)
3 cups all-purpose flour
11/2 cups turbinado sugar (or sugar of any kind)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup sunflower oil
1/2 cup juice from oranges
1 teaspoon vanilla
2 cups cut strawberries
2 cups finely chopped pecans
In a large mixing bowl, sift and stir together flour, sugar, baking powder and salt.
In a small bowl, break and add 2 eggs. (I removed the yellows, my preference. Keep yellows if you like) Also add milk, oil, orange juice and vanilla. Beat the mixture lightly and add this mixture to flour mixture. Before the flour and liquid ingredients are fully combined, fold in the strawberries and pecans, stirring gently.
Preheat oven to 350 F. Apply ghee/butter or oil to mini cake pans. Fill about two thirds full with the batter.
Bake the cakes for about 45 minutes or until tops are golden and when a knife inserted into the cake comes out clean.
Serve the mini cakes at room temperature.
© Recipe and Photos Copyright 2009 Indira Singari
Fresh Out of Oven, Strawberry Mini Cakes ~ for the Weekend