Orange glazed Cantaloupe and pecan mini cakes (gluten free)

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I am a food lover and I admit it! The weirdest the flavor combination is,the better for me! People who see me,cannot believe I love food so much,because I do not eat big portions,but I dream about food pretty much every minute and I am not joking!  Getting inspired by those little things,besides,these everyday little things make the difference. Could be a book,an idea that someone can give me or a recipe from Greece.

We eat a lot of melon  in Greece,and probably one of the few I really enjoy eating! I remember sitting in the balcony of our apartment with my younger brother,a kid back then but now a grown up man, eating melon and watermelon with feta cheese. It may sound weird combination but it really works!  We have a melon cake,but is slightly different from the one I made,but It was definitely my inspiration for these little beauties!

My husband,was making fun of me,but I proved him wrong.The cake is dreamy! Light,fluffy and moist. The cantaloupe melon makes its presence perceivable and the pecans give that depth of flavor and the right crunch. A scrumptious summer dessert!

INGREDIENTS:

  • 1/2 cup light brown sugar
  • 1/4 cup unsalted butter,softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup cantaloupe melon puree
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 cup gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup pecan,coarsely ground

For the glaze:

  • 1/2 cup confectioner sugar
  • 2-3 tablespoons orange juice
  • 1/2 teaspoon orange blossom water(optional)
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat the oven at 350 F. Grease a muffin tin,or a mini cake molds,like I did.
  2. In a medium bowl,beat with a hand mixer at medium speed,the butter and the sugar until creamy.
  3. In a separate bowl mix the flour blend,baking powder,salt and baking soda.
  4. Add the egg and the vanilla.
  5. Add the cantaloupe puree,orange juice and orange zest and mix until completely incorporated.
  6. Gradually,add the dry ingredients. Mix thoroughly.
  7. Finally,add the pecans and mix.
  8. Fill 2/3 of the tin and bake for 25-30 minutes until golden brown. To make sure it’s done,insert a toothpick,if it comes out clear,cakes are done.

To make the glaze:

Mix all the ingredients together until smooth.

SAMSUNG CAMERA PICTURES

Cantaloupe pecan mini cakes

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