Description

Peach Melba Mini Cakes are elegant, bite-sized desserts bursting with the natural sweetness of ripe peaches and topped with a glossy raspberry glaze. Featuring a light and airy sponge cake base, these mini cakes bring classic Peach Melba flavors into a perfect treat for any celebration or cozy night in.

Ingredients

Scale

For the Mini Cakes

2 ripe fresh peaches, peeled and sliced into thin wedges
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup sugar, divided
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the Raspberry Glaze

1/2 cup fresh raspberries or raspberry purée
2 tablespoons sugar
1 teaspoon plant-based pectin

For Garnish (Optional)

Powdered sugar, for dusting
Fresh mint leaves
Fresh raspberries
Edible flower petals

Instructions

Prepare Your Peaches: Peel and slice the fresh peaches into thin wedges. If the peaches are very ripe, gently toss them with 1 teaspoon of sugar to enhance their natural juices, which will be used later for the glaze.
Mix the Cake Batter: In a mixing bowl, whisk together the eggs and 2/3 cup sugar until pale and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until smooth. Sift the flour and baking powder into the wet ingredients and fold gently until just combined to keep the batter light and airy.
Bake the Mini Cakes: Preheat your oven to 350°F (175°C). Prepare a mini muffin or tart pan by lightly oiling or lining with paper liners. Spoon the batter evenly into each cup, filling about two-thirds full, and place a slice of peach on top of each. Bake for 15-18 minutes or until golden and a toothpick inserted comes out clean.
Make the Fruit Glaze: While the cakes cool, combine the fresh raspberries or raspberry purée with 2 tablespoons sugar and plant-based pectin. Gently heat the mixture until the glaze thickens enough to coat the back of a spoon. Let it cool slightly before brushing the tops of each mini cake with the glaze for a glossy finish.
Assemble and Chill: Once the glaze sets, optionally dust the mini cakes with powdered sugar for an elegant look. Chill the mini cakes briefly to allow the flavors to meld for the best taste experience.

Notes

Choose ripe peaches that are fragrant and slightly soft for maximum juiciness and sweetness.
Fold the batter gently after adding dry ingredients to keep the cakes tender and fluffy.
Use a small brush to apply the glaze evenly without overwhelming the cakes.
Allow the cakes to cool completely before glazing to avoid melting the fruit topping.
Experiment with mini tart pans for a beautiful rim and presentation compared to muffin tins.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 120
Sugar: 12g
Sodium: 40mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg

Keywords: Peach Melba, mini cakes, sponge cake, fresh peaches, raspberry glaze, bite-sized dessert, elegant dessert, fresh fruit dessert