Cakes such as fresh square cookies
With the ingredients you’ve provided, you can create delicious and tender Golden Brown Mini Cakes that are perfect for any occasion. These cakes will have a light, fluffy texture with a hint of vanilla, and the emasi (a type of fermented milk similar to buttermilk) will add a subtle tang that complements the sweetness.
Golden Brown Mini Cakes
Ingredients
4 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
3 eggs (2 for the batter, 1 for brushing)
2 teaspoons vanilla essence
2 cups emasi (or buttermilk if you don’t have emasi)
250 grams Rama margarine (cold & grated).
Prepare the Batter:
Preheat the Oven:
Preheat your oven to 350°F (180°C). Grease a mini cake or muffin tin, or line with paper liners.
Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, and baking powder. This ensures the dry ingredients are well combined and free of lumps.
Cut in the Margarine:
Add the cold, grated Rama margarine to the dry ingredients. Use a pastry cutter, fork, or your fingers to rub the margarine into the flour mixture until it resembles coarse crumbs.
Mix the Wet Ingredients:
In a separate bowl, beat the 2 eggs, then mix in the emasi and vanilla essence until well combined.
Combine Wet and Dry Ingredients:
Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cakes tough.
2. Shape and Bake the Cakes
Fill the Tin:
Spoon the batter into the prepared mini cake or muffin tin, filling each cavity about 2/3 full.
Brush with Egg:
Beat the remaining egg and lightly brush it over the tops of the cakes. This will give them a beautiful golden-brown finish.
Bake:
Place the tin in the preheated oven and bake for 18-22 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
3. Cool and Serve
Cool:
Allow the mini cakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve:
These golden brown mini cakes are perfect for serving warm with a dollop of cream or a drizzle of honey. They also make a delightful snack with a cup of tea or coffee.
Tips for Success
Cold Margarine: Ensure the margarine is cold and grated to help achieve a light and flaky texture in the cakes.
Don’t Overmix: Stir the batter just until the ingredients are combined to avoid dense cakes.
Versatility: You can add extras like chocolate chips, dried fruit, or nuts to the batter for added flavor and texture.
Enjoy your Golden Brown Mini Cakes—they’re sure to be a hit with anyone who tries them!
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