Mini raspberry cakes
Ingredients
1/2 cup vegetable oil (I used canola oil)
3/4 cup sugar
flour
1 tsp vanilla sugar
1 tsp baking powder
1/2 banana
pinch of salt
pinch of ground nutmeg
fresh strawberries (I used red and yellow strawberries)
Directions
Heat the oil for a few minutes, but don't let it boil. Remove from heat and add the sugar, vanilla sugar, a pinch of salt and nutmeg. Mix. Add flour, baking powder and half a banana. Work the dough with your fingers. The dough should not stick to your fingers. If necessary, add more il, flour and/or sugar.
Spray some oil on a muffin pan and cover the bottoms and sides of each of each muffin container with the dough. Leave some dough for later. Fill each muffin containger with rasbperries. Press them a bit and sprinkle a bit of sugar and flour on top.
Add some flour and sugar to the rest of the dough and work it with your fingers until you get crumbles. Cover each cake with some crumbles. Bake in medium heat for about 15 minutes or until the bottoms and sides of the cake turn golden brown. Cool the cakes and carefully remove them from the muffin pan, using a knife to get them loose.
This amount makes 7-8 cakes.
