Ever since I tried a version of these moist little cakes, I’ve been thinking about how to make them myself. My first taste of them was not in France though, but from our own French baker here in the Netherlands, Le Fournil de Sébastien. I’m sure you’ve probably heard about his bakeries (he has one in Amsterdam on Olympiaplein and another one in Hilversum on Gijsbrecht van Amstelstraat) if you’re a foodie or Francophile like me. But if you haven’t, you’ll definitely want to stop by. He has the best pain au raisin ever, and my goodness, his baguettes are to die for!
The tender, fruit-filled cakes I bought at his bakery were smaller and rectangular, though, but just as good as mine. Just don’t tell him I said so! I made mine in a bundt-tin, but a muffin tin will work just fine. In that case, I’d probably advise you to bake the cakes just a little shorter. Perhaps start checking for doneness after twenty minutes or so.
These pretty cakes have a dense crumb, are packed with bright summer fruits and have a creamy, sweet texture which is absolutely divine. I’m sure you will love them too.
Makes 6 tender, fruit-filled cakes
- 220g all-purpose flour, sifted
- 1 tsp baking powder
- 150gr mixed red fruits (frozen)
- 150gr Greek yogurt
- 80 gr butter, melted
- 130g sugar
- 1 ½ tsp vanilla extract
- 3 eggs
Preheat the oven to 180°C and generously butter and flour a mini-bundt cake pan. Using a wooden spoon, mix the flour, baking powder and frozen fruits. With a standing or hand-held mixer, beat the yogurt, butter, sugar and vanilla extract. Beat in each egg one at a time while the machine is still running. Add this mixture to the dry ingredients and fold in to combine. Divide the mixture over the bundt tin and bake the cakes for approximately 25-30 minutes. Allow to cool completely in the tin (on a wire rack) before serving.