Description
Peach Melba Mini Cakes are a delightful dessert that combines juicy fresh peaches, light and fluffy mini cakes, and a vibrant raspberry sauce made with a plant-based texture solution. Perfectly portioned and easy to prepare, these elegant mini cakes offer fresh fruity flavors and a beautiful presentation ideal for any occasion, from casual afternoons to fancy dinners.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1/2 cup fine sugar
- 1/2 cup unsalted butter, softened (or plant-based butter for dairy-free version)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Fruit Ingredients
- 3–4 ripe, juicy fresh peaches, thinly sliced
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1–2 teaspoons fine sugar (for raspberry sauce)
- 1 teaspoon plant-based texture solution (e.g., pectin or agar)
Instructions
- Prepare the Raspberry Sauce: Gently heat raspberries with sugar and lemon juice until the fruit softens. Stir in the plant-based texture solution to thicken the sauce. Allow it to cool completely before use.
- Make the Cake Batter: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Carefully fold in flour and baking powder, taking care not to overmix to keep the batter airy.
- Prepare the Peaches: Thinly slice the fresh peaches and set them aside to layer into the mini cakes later.
- Assemble the Mini Cakes: Preheat the oven and prepare a muffin tin or small cake molds by lightly greasing or lining with paper liners. Spoon a small amount of batter into each mold, layer peach slices on top, then cover with more batter to encase the fruit. Bake for 18-22 minutes or until golden and a toothpick inserted in the center comes out clean.
- Add the Finishing Touch: Once the mini cakes have cooled, drizzle them generously with the raspberry sauce or serve the sauce on the side for dipping to maintain fresh and vibrant flavors.
Notes
- Use ripe but firm peaches to avoid mushy textures in the cake.
- Do not overmix the batter to keep the cakes light and fluffy.
- Chill the raspberry sauce to thicken naturally and enhance flavor.
- Line or grease muffin molds to ensure easy cake removal.
- Peach Melba Mini Cakes are best enjoyed the day they are made for optimal freshness and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Peach Melba, mini cakes, raspberry sauce, fresh peaches, easy dessert, fruity cake, gluten-free dessert, dairy-free option
