This is a truly simple, no fuss cake made in ramekins. I made this on Christmas day with my mini patisserie chef and her foot stool a tow! My daughter is so keen on baking she loves helping and this was a perfect sized cake to start off the indulgence of Christmas eating. . .and sharing in the fun of baking.
This recipe makes 4 mini mincemeat cakes
1egg (room temperature)
1/2 tsp baking powder
2 tbls self-raising flour
2 tbls plain yogurt
2 tbls veg oil
1 tbls soft brown sugar
1/2 tsp vanilla extract
Sweet mincemeat (2 tsp in every ramekins)
Bake at 180 degrees for 20 mins
Whisk the egg until light and pale in colour. Add the brown sugar and whisk well until the sugar has dissolved in the egg.
Add the plain yogurt, vegetable oil and vanilla extract and whisk for 1 minute.
Sift the self-raising flour and baking powder separately. Add this gradually to the wet ingredients folding with a spatula until all the flour has disappeared in the mixture.
Pre-heat the oven at 180 degrees celcius.
Grease 4 ramekins and place 2 teaspoons of mincemeat in each.
Place 2 tablespoons of the cake mixture in each ramekin. If you have extra cake mixture left then share them out equally between the ramekins.
Put the ramekins on a baking tray and place in the oven for 20 minutes or until light golden brown and a knife or skewer comes out clean when poked in the middle.
Remove from the oven and allow to cool on a wire rake.
take a knife and work round the cake to release it from the ramekin. Turn the ramekins upside down and let the cake come out.
Serve with cream, ice scream or just plane with a good cup of tea or coffee.