GERARDO S. MENDOZA
Enjoy the taste and health benefits of crunchy granola rich in honey, toasted oats, and California Raisins. This cake loaf is made with butter, eggs, fresh milk, a tinge of vanilla and cinnamon flavors, and enriched with moist and juicy California Raisins. It is a perfect match for your favorite tea or coffee anytime of the day.
260gUnsalted Butter, melted and cooledBakers % - 65.0
200gWhole Milk (A), full creamBakers % - 50.0
240gWhole EggsBakers % - 60.0
100gHoneyBakers % - 25.0
12gVanilla ExtractBakers % - 3.0
200gGranolaBakers % - 50.0
80gWhole Milk (B), (full cream)Bakers % - 20.0
TOPPING
44pcs California Raisins
200gCream Cheese, softened
40gConfectioners’ Sugar
6gAll-Purpose Cream
Granola (optional)
California Raisin Soaker
1
In a bowl, mix together California Raisins and water.
2
Cover and let it soak for at least 30 minutes.
3
Drain and set aside.
Granola Hydration
4
Put granola in a bowl.
5
Add milk (B) and stir until milk is fully absorbed.
6
Set aside.
Topping
7
In a stand mixer fitted with a paddle attachment, mix cream cheese, confectioners’ sugar and all-purpose cream, until smooth.
8
Refrigerate before use.
Batter
9
Preheat the oven to 180 ̊C. Grease and line eleven (11) 5 x 2.5 x 1.5-inch mini cake loaf pans with parchment paper.
10
In a bowl, sift together dry ingredients: all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon powder. Set aside.
11
In another bowl, combine liquid ingredients: butter, milk (B), eggs, honey and vanilla extract. Stir until blended, set aside.
12
Put liquid and dry ingredients in the mixing bowl of a planetary cake mixer. Using the paddle attachment, mix at slow speed for 30 seconds, then scrape down.
13
Continue mixing at medium speed for 1 minute until fully blended.
14
Using a flexible spatula, fold in hydrated granola and California Raisins until fully blended.
15
Pour batter into prepared mini cake loaf pans.
16
Bake until a tester comes out clean, about 30 to 35 minutes.
17
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
18
After cooling, top with cream
cheese topping, granola and California Raisins.
260gUnsalted Butter, melted and cooledBakers % - 65.0
200gWhole Milk (A), full creamBakers % - 50.0
240gWhole EggsBakers % - 60.0
100gHoneyBakers % - 25.0
12gVanilla ExtractBakers % - 3.0
200gGranolaBakers % - 50.0
80gWhole Milk (B), (full cream)Bakers % - 20.0
TOPPING
44pcs California Raisins
200gCream Cheese, softened
40gConfectioners’ Sugar
6gAll-Purpose Cream
Granola (optional)
Directions
California Raisin Soaker
1
In a bowl, mix together California Raisins and water.
2
Cover and let it soak for at least 30 minutes.
3
Drain and set aside.
Granola Hydration
4
Put granola in a bowl.
5
Add milk (B) and stir until milk is fully absorbed.
6
Set aside.
Topping
7
In a stand mixer fitted with a paddle attachment, mix cream cheese, confectioners’ sugar and all-purpose cream, until smooth.
8
Refrigerate before use.
Batter
9
Preheat the oven to 180 ̊C. Grease and line eleven (11) 5 x 2.5 x 1.5-inch mini cake loaf pans with parchment paper.
10
In a bowl, sift together dry ingredients: all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon powder. Set aside.
11
In another bowl, combine liquid ingredients: butter, milk (B), eggs, honey and vanilla extract. Stir until blended, set aside.
12
Put liquid and dry ingredients in the mixing bowl of a planetary cake mixer. Using the paddle attachment, mix at slow speed for 30 seconds, then scrape down.
13
Continue mixing at medium speed for 1 minute until fully blended.
14
Using a flexible spatula, fold in hydrated granola and California Raisins until fully blended.
15
Pour batter into prepared mini cake loaf pans.
16
Bake until a tester comes out clean, about 30 to 35 minutes.
17
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
18
After cooling, top with cream
cheese topping, granola and California Raisins.
