“Cakies” – It’s soft and buttery in the inside like a cake but crispy and crunchy on the outside like cookies. The marriage of two devilish desserts. If you are on a diet, I think you should stay away.
This is the second time I tried this recipe. The first time was a disaster. Not only they were under baked in the center. The outside were also burned. With a broken hearts, I had to put them all into the trash bin. I wonder what Paul Hollywood would say if he ever got to taste it… or do I even want to know. Luckily, my second try turned out much better. The outside were nice and crunchy; the center were nice and soft and moist thanks to the fresh cranberries.
Ingredients: 12 cakies
- 3/4 cup AP flour
- 1/4 cup almond meal
- 1 tablespoon corn starch
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 lemon zest or 1 teaspoon lemon extract
- 6oz fresh cranberries
- 1/3 cup white chocolate
Steps
1.) Preheat oven to 350 degree F. Rack in the middle oven. Grease baking pan nicely and lightly dust with AP flour.
2.) Beat the eggs and sugar on high speed until the mixture is thick and light in color. It took about 5-6 minutes for my mixture on high speed.
3.) Mix soft butter into the egg mixture until creamy. Fold in dry ingredients into the mixture gently. Then add lemon zest, cranberries and white chocolate into the batter until they are all well mix.
The batter is pretty thick. I used 1/4 tablespoon of lemon extract with some lemon zest. The fresh and tanginess from the lemon balance out the sweetness from sugar and white chocolate. It’s sweet but not overwhelm. The consistency of the batter is easy to scoop out with even portion if you have an ice cream scoop.
Having an ice cream scoop in the kitchen is pretty handy. It’s divide the batter evenly and it’s easy to clean up. I half axx grease the baking mold. Why in the world did I do that was beyond me but I learned my lesson.
4.) Bake at 350 degree F for 22-25 minutes. Take it out from the oven and let it cool to touch before removing the cake from the baking mold.
Nice and pretty from one angle…. the other side is a different story. I used a knife, a small spatula, and a spoon. Half of them came out successfully but the other half dozen had a very difficult time breaking up with the muffin pan. Don’t take short cut, grease and dust the baking mold evenly.
