Soft cakes of fresh and dried fruit glazed with chocolate, gluten, dairy and eggs sweetened only with fruit.
The fresh and dried fruit puree as well as sugar substitute performs the binding function of the eggs and gives moisture. The leavening comes from the combination of yeast and soda with vinegar, these elements create an effervescence that form of air bubbles inside the mixture, making it soft.
Realizing this recipe I was inspired by the Calabrian cuisine oldest and most characteristic, that based on traditional local products. The central element of this sweet figs are one of the largest agricultural riches of Calabria.
Ingredients for 66 small cakes
- 75 g hazelnuts
- 75 g almonds
- 225 g of whole sorghum flour
- 300 g dried figs
- 150g raisins
- 300 g organic oranges peeled (about 3 oranges)
- 300 ml water
- 3 tablespoons unsweetened cocoa
- 3 tablespoons oil
- 15 ml vinegar (1 tablespoon)
- 4.5 g of sodium bicarbonate
- 3 g baking powder
- 3.75 g salt (1 scant teaspoon)
- 1 + 1/2 tsp vanilla powder
For chocolate glaze ingredients
- 100 g dark chocolate 92%
- 2 tablespoons water
- 1 teaspoon coconut sugar
How to prepare the sweet of fruit
Heat oven to 180 ° C.
Prepare the molds for the anointing them lightly with cooking oil.
Chop almonds and hazelnuts with sorghum flour baking powder cocoa and salt, using the pulse function to prevent the bait dried fruit the oily part.
Grate the zest of the oranges after washing them carefully and dry.
Whisk the figs, raisins, peeled oranges, water, oil.
Combine the dry ingredients to the wet, mix well, when the dough is well blended combine the vinegar and stir again.
Rapidly deploy the dough into the molds ready and bake for about 25 minutes, for small size sweets, increase up to 45 minutes if you use a mold large.
Cool completely before removing the cakes from the molds.
How to prepare the glaze
Dissolve the ingredients of the glaze in a frying pan on the stove at low heat stirring constantly.
Frosting the cakes and sprinkle with orange zest just before serving.