These should have been fairy-cakes, I won’t lie, but I slightly over-baked them and they could probably have done with a splash of milk in the mixture. So they have a pie-crust sort of a texture, and I think they’re a bit like bakewell tarts with the glace icing on top. Tasty.
100g cacao butter, melted
2 tbsp apple sauce
100g flour (self-raising or plain + a heaped teaspoon baking powder)
How to Make:
Preheat the oven to about 180C and line a fairy-cake tray with cases. You should get twelve cakes.
Melt the cacao butter over a low heat and then stir into the sugar. Add the apple sauce and mix well. Fold in the flour and candied peel until well mixed. It should end up with a doughy texture. Add a splash of milk at this stage for a cake-batter, or leave as is to try for pie-cakes.
Spoon into the cake-cases and bake for about 20 minutes.
Allow to cool and decorate as desired. I used a lemon glace icing and freeze-dried raspberry pieces.