I am totally in a holiday season mode.
Brace yourselves for the news I am about to break to you guys.. I brought out the planner in me(!!!) and prepared the fruit soak for my very first Christmas fruit cake 2 days back! I am definitely on top of the game. If you follow me on Instagram you already know. I can’t seem to contain my excitement. I’m counting down the days to bake and to be able to eat the final product.
I am going to let this fruit mix soak for about 3 weeks before baking into a delicious cake. This way cake will get a chance to age for about 3+ weeks before it’s Christmas! My kitchen air turned heavenly with all those fruits and citrus peels. No scented candles required.. Happy days I tell ya! 🙂
Another thing is I am baking a WHOLE lot more. I know I am not posting enough on the blog but I am baking A LOT! The weather is cold and rainy and all I want to eat at any time of the day is a piece of warm, cinnamony baked goodies. So with this awesome weather and so much baked goodies around me, all I am doing is relaxing, eating and lurking around other blogs! Can you blame me?! I mean so much holiday baking is happening everywhere!
On one fine morning, I made these gorgeous mini cakes and trust me when I tell you, they are the most moist, soft and fragrant cakes ever! One-bowl deliciousness ready in 30 minutes!
Oh, did I mention these are healthy too?!! Oh ya! This recipe is a keeper for those days when you’re eating around lots of unhealthy food on the name of celebration.
Make this quick recipe as a special breakfast treat on festival mornings or while entertaining guests and you’re sure to impress everyone!
Happy Baking! xo
Figs & Orange Honey Mini Loaf-Cakes
Yields: 6 mini loaf-cakes or 12 cupcakes | Prep time: 15 minutes | Bake time: 20 minutes approx
Ingredients:
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup brown sugar
- 2 tsp orange zest
- 2 large eggs
- 4 Tbsp extra-virgin olive oil
- 1/4 cup honey
- 1/2 cup yogurt
- 1 tsp vanilla extract
- 1/4 cup orange juice
- 8-9 fresh figs, washed, stemmed
Directions:
- Preheat the oven to 180ºC/350ºF. Grease a 6 count mini-loaf silicone mold with baking spray. Set aside. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium bowl, combine sugar and orange zest, mixing with spoon to release oils from the zest. Add one egg at a time and beat until creamy, about 3-4 minutes. Add oil, honey, yogurt, vanilla, orange juice and stir to combine.
- Add dry ingredients to wet ingredients and stir until just combined. Do not over-mix.
- Cut 3 figs into quarters and cut the remaining figs into 4 slices. Fill the molds equally about 2/3rd full and submerge 2 fig quarters in each mold. Arrange 2-3 slices on top of the batter. Bake for about 16 to 18 minutes or until the cake is just firm. Do not over-bake. Allow to cool on a cooling rack for about 10 minutes. Remove from the mold and serve.
*Tastes best when served warm with the topping of Mascarpone or whipped cream, with tea/coffee.
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This is new to me.
Mini loaves look so cute and special. Yes, citrus takes the bread to another level. Good job Riddhi.
Thank you so much Namrata! xo
Woow!!! love the combination of figs and honey!!! ANd citrus adds life to the whole thing 🙂 Superb
Thank you Elson! Citrus, especially zest, does make any baked stuff so special & fragrant! 🙂