Recipe: pink cakes
The Koekjesbijbel (Cookie Bible) by Heel Holland Bakt winner Rutger is an ode to… cookies. Now, pink cakes are actually more like little cakes, but they’re too delicious not to make.
To make sure the cakes come out of the cupcake tin nicely, you can cut small circles from baking paper and place them on the bottoms of the moulds after greasing them.
Method
Preheat the oven to 180°C and grease a 12-hole cupcake tin with butter.
Put all the ingredients for the cakes in a bowl and mix briefly until you have a smooth batter. Divide the batter between the 12 moulds. This is easiest with a piping bag.
Place the tin in the oven and put a baking tray on top of the cupcake tin. This makes the cakes less domed in the middle. Bake them for 10 minutes, remove the baking tray and bake for another 6–11 minutes. The tops of the cakes will remain very light; that’s how they should be. Turn the cakes out onto a piece of baking paper and leave them upside down for 10 minutes, so that the tops become nice and flat. Leave the cakes to cool further on a wire rack.
Purée the raspberries with a fork. Press the raspberries through a fine sieve, leaving the seeds behind. Weigh out 50 grams of the raspberry purée and put it in a saucepan. Add the icing sugar and mix to make a glaze. Warm the glaze, stirring, until lukewarm. Dip the tops of the cakes into the glaze and leave them to dry.
Title: Koekjesbijbel
Author: Rutger van den Broek
Publisher: Carrera Culinair
Price: €29.99
Publication date: 3 August
