Chayote given to me at slow food gathering proved to be a good ingredient for both savory and sweet dishes. Here comes the sweet one:
These Minis have taken great attention by my friends so I decided to share the recipe with you.
For one cup of grated Chayote, it takes 2 medium sized peeled Chayotes .Also, I decided to use Madagascar Bourbon Vanilla extract. It does not include any alcohol. It denotes the kind of vanilla growing in beautiful Madagascar. The flavor is very strong and creamy and gives a very special taste to any dish you prepare. If you do not have it at hand, it is absolutely all right to use „simple“ vanilla extract; the only thing is that the flavor is not that intense. This sweet dish prepared with Chayote will certainly make a special dessert to your Sunday or Festive menu.
Chayote Mini Bundt Cakes
- Ingredients for pastry:
- 2 eggs
- 1 cup of finely grated Chayote
- 1 cup flour
- 1/3 cup oil
- 6 Tbsp of ground hazelnut or walnuts
- 6 Tbsp sugar
- 1 Tbsp Vanilla Bourbon extract
- 2 Tbsp bitter cocoa powder
- 1 Tbsp baking powder
- 3 Tbsp sour cream ( 12 % fat )
- 1 tsp cinnamon powder
- Ingredients for icing:
- 2 Tbsp icing sugar
- 1 tsp water
- Few drops of blue food color, optional
Butter the bundt mini cakes dishes. If making muffins, place the paper muffin cups into the muffins baking dish.
Preheat the oven to to 180 C / 356 F.
In a bowl, mix eggs and sugar first. Then, add the rest of the ingredients to get nice smooth pastry.
Fill 2/3 of mini bundt dishes or muffin cups.
Bake for 15 minutes if baking mini bundts. If baking muffins, bake for 18 minutes.
Check if ready with toothpick. If it comes out clean, cakes are baked.
Leave them aside to cool completely.
In a small dish of an espresso cup size, mix icing sugar with water. If necessary, add few more drops of water to get thick, creamy texture.
Decorate the mini cakes.
If you are inspired to get more out of it, add a few drops of blue color to the remaining icing and add it to the top.
Here are the Chayote fruits photographed on a bag: