Name: Mini peach and pecan cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 250.00 ml pecans; 180g butter, chopped, at room temperature; 161.25 gm caster sugar; 4.40 gm vanilla essence; 2 free range eggs; 117.50 gm sour cream; 41.20 gm milk; 150.00 gm self raising flour; 2 peaches, halved, cut into wedges; icing sugar, for dusting

Mini peach and pecan cakes

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Flavorful mini cakes perfect for picnics, school lunches, and snacking.

Ingredients:

250.00 ml pecans
180g butter, chopped, at room temperature
161.25 gm caster sugar
4.40 gm vanilla essence
2 free range eggs
117.50 gm sour cream
41.20 gm milk
150.00 gm self raising flour
2 peaches, halved, cut into wedges
icing sugar, for dusting

Instructions:

Preheat your oven to 180C (160C for fan oven) and generously grease 4 mini 10cm springform pans.
In a food processor, finely grind the pecans. Set them aside. In the same processor, blend the butter, sugar, and vanilla until creamy. Gradually add eggs while processing until smooth. Add sour cream and milk, pulsing until blended. Briefly pulse in flour and ground pecans until just combined. Avoid overmixing.
Pour batter into prepared pans and arrange peach wedges on top of each cake. Bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool on a wire rack and dust with icing sugar before serving.

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