Stuffed Mini Cakes Recipe
Ingredients
For the Syrup (Sherbet)
• 2 ½ cups Granulated sugar
• 3 cups Water
• 1 slice Lemon (or 1 tsp lemon juice)
For the Dough
• 125g (approx. 1 stick) Unsalted butter, softened
• ½ cup Vegetable oil
• 1 Egg
• ½ cup Fine semolina
• ½ cup Powdered sugar
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 3 to 3 ½ cups All-purpose flour (added gradually)
For the Stuffing
• 1 cup Walnuts or pistachios, finely crushed
• 1 tsp Ground cinnamon (optional)
Step-by-Step Instructions
1. Prepare the Syrup First
The secret to the perfect texture is pouring cold syrup over hot cakes.
• Combine sugar, water, and lemon in a pot.
• Bring to a boil, then simmer on low for 10–12 minutes.
• Remove from heat and let it cool completely to room temperature.
2. Make the Dough
• In a large bowl, cream together the softened butter, oil, egg, and powdered sugar.
• Stir in the semolina, vanilla, and baking powder.
• Slowly add the flour one cup at a time. Knead until you have a soft, non-sticky dough that holds its shape easily.
3. Shape and Stuff
• Pinch off a piece of dough about the size of a walnut and roll it into a ball.
• The Texture: Press the ball onto the fine side of a clean box grater or a specialized texturing mat to flatten it into an oval.
• Place a teaspoon of crushed nuts in the center.
• Carefully roll the dough up into a log shape. The “ribbed” pattern from the grater should be on the outside.
• Place the cakes on a baking tray lined with parchment paper.
4. Bake
• Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes or until they reach a beautiful golden brown color (as seen in the bottom image).
5. The Soak
• As soon as you take the hot tray out of the oven, pour the completely cooled syrup over the hot cakes.
• Let them sit for at least 2–3 hours (or overnight) to absorb the syrup.
• Garnish with desiccated coconut or ground nuts before serving.
Q&A for Success
• Q: Why did my cakes fall apart?
• A: Usually, this means there wasn’t enough flour or the syrup was poured while it was still too hot.
• Q: Can I make these without semolina?
• A: You can, but they won’t have the signature “cakey” bite. Semolina is what helps them soak up the syrup without turning into mush.
• Q: How do I store them?
• A: Keep them in an airtight container at room temperature for 2 days, or in the fridge for up to a week.