I love the flamboyant colour of apricots and how can I not fall in love with these petites in the shape of caneles?
Apricots are high in fibre and the sweet-sour taste goes really well with both sweet and savory dishes. Dried apricots also go really well with cheese and Brazilians love to fill them with beijinhos, a sweet made with condensed milk and coconut.
I love to bake small cakes and these apricot mini cakes are very charming and delicate. They radiate warmth and happiness, they are pretty to look at and delicious to eat. It is a double pleasure and almost too beautiful to bite. A sublime treat to put not only a smile on my face but a few grams on my waist. A think it is an excellent way to end a perfect day.
- 4 tbsp rice flour
- 4 tbsp almond meal
- 2 egg whites
- 80g caster sugar
- 80g melted butter
- 1 tsp vanilla extract
- 80g dried apricot, cut into cubes 1cm
- 1 cup icing sugar
- ¼ tsp vanilla extract
- 1-2 tbsp milk
- Pre-heat the oven to 170 ° C.
- Mix the rice and almond flour together.
- Grease the caneles mould with melted butter.
- Beat the egg whites until soft peak. Add the sugar and vanilla and beat again until firm.
- Add the flour mixture into the egg white and mix well, very gently.
- Pour the melted butter and mix well again using a spatula.
- Pour the batter into the mould filling ¾ and place the chopped apricot on top. Press the apricot gently towards the batter to prevent them from burning during baking.
- Bake for 20 minutes or until golden.
- Unmold onto a cooling rack and let cool completely before glazing.
- Mix together icing sugar, vanilla and milk in a small bowl until the glaze is smooth and thick. Using a teaspoon, pour the glaze on top of each mini cake. Let set for about 15 minutes.