Ingredients:
- 50 grams cornstarch
- 8 dates, sliced into pieces
- one/2 cup dried figs, cut into parts
- one teaspoon dry yeast
- one egg
- one/two cup all-purpose flour
- 1/2 cup hazelnuts, coarsely chopped
- one/four cup solid black coffee, chilly
- 2 cups sugar
- three/four cup unsalted butter – (one ½ sticks)
Directions:
- Grease muffin molds with melted butter or use paper or silicone (I did not have sufficient silicone molds, so I made use of paper cups).
- Mix flour with cornstarch and yeast in a individual bowl.
- Beat butter and sugar till easy and creamy.
- Insert egg and defeat some a lot more till well mixed.
- Stir in flour with yeast and cornstarch.
- Include espresso, blend right until creamy.
- Incorporate figs, dates and nuts and stir carefully.
- Fill half of every single muffin cups with the mixture (or, if you want less cakes, fill each cup closer to the top).
- Bake small cakes in oven for about 25 minutes at 180ºC or until eventually they are completed (the trick with a toothpick!).
- When baked, allow cakes to cool and then remove them from the mold. serve lukewarm.