Mini Cake
A cake so small that it can fit in your hand, flavoured with browned butter, pineapple, lime and a little coconut.
Ingredients
Cake
- 120 g Plain Flour Sieved
- 225 g Caster Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 55 g Unsalted Butter Browned (see notes), Browning is optional. If not browning, use melted butter
- 55 g Vegetable Oil Or any flavourless oil
- 1 large Egg
- 125 g Milk
- 1 tbsp Pineapple Juice I used the juice from a pineapple tin
- 1 tsp Lime Juice
Buttercream
- 170 g Unsalted Butter Room Temperature. I sometimes brown the butter. (See notes)
- 1 tbsp Pineapple Juice I used the juice from a pineapple tin
- Pinch Salt
- 370 g Icing Sugar
- 1.5 tbsp Double Cream
Optional Toppings
- Pineapple Chunks from a tin
- Lime Zest
- Coconut Flakes
Instructions
- Preheat oven to180 °C/Gas Mark 4.
- Combine dry ingredients (flour, sugar, baking powder,salt) in a bowl.
- Add butter, oil, and egg into the dry ingredients and whisk until combined. Add the milk and pineapple juice, and mix until just combined.
- Divide the batter between the tins and bake for 40 minutes or until a skewer inserted into the middle comes out clean.
- Allow the cakes to cool for 15 minutes, then run a knife around the inside of the cake tin edges before putting into the freezer.
- Place cakes into the freezer for 25 minutes and once cooled, carefully remove the cakes from the tins.
- Whilst the cake layers cool, make the buttercream frosting by beating the butter on medium low for 30 seconds until smooth, add the pineapple juice and salt.
- Slowly add in the icing sugar before adding the cream. Continue to mix on low for a few minutes, until your desired consistency is reached.
- Stack and decorate cake layers on a small plate by adding an even layer of buttercream between cake layers and around the cakes with an offset spatula. Put the cakes in the freezer for 10 minutes. Add a second, thicker layer of buttercream to the cake, and smooth using a scraper. Then decorate as you wish.
Optioanl Topping
- To use caramalised pineapple chunks, I add the chunks and some brown sugar to a pan on medium high and just cook till it begins to brown. Add to the top of the cake with lime zest and toasted coconut flakes.
Notes
How to brown butter - Melt the butter in a pot over medium heat. Swirl the pan occasionally to ensure the butter is cooking evenly. As the butter melts, it will begin to foam and then smell nutty when it begins to brown. Once you smell that nutty aroma, remove the pot off the heat and transfer too a heatproof bowl.
Buttercream - I sometimes use browned butter to make the buttercream in this recipe but it is optional. The reason I say this is because it extends the time quite a bit. So after browning the butter, I put it in the fridge for 3 hours and then beat it and continue as per the buttercream recipe above.
Storage -
You can make this cake in advance and freeze the layers and then thaw and decorate when needed.
You can make the buttercream 2 - 3 weeks in advance and keep it in an airtight container or freeze it for up to 3 months.
If you have decorated it already, you can keep it in the fridge for up to a week or in the freezer for up to a month.
Flavours - You can swap out the Lime and Pineapple in this recipe for Vanilla, Lemon or any extract flavour you like. You can add spices to the batter too. A small amount of choc chips will work well as will nuts. You can skip the browning of the butter altogether.
Yoghurt/Buttermilk/Sour Cream/Milk - These are interchangeable so if you don't have one, use another.
Oil - Use any flavourless oil in this recipe.
Nutrition
Calories: 584kcalCarbohydrates: 82gProtein: 6gFat: 27gSaturated Fat: 19gCholesterol: 79mgSodium: 301mgPotassium: 91mgFiber: 1gSugar: 58gVitamin A: 462IUVitamin C: 1mgCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!