Individual cakes made with natural fruity goodness, yogurt and silan!

By: Danit Soloman, Chef Halavan

Preparation: 20 minutes

Bake time: 25-28 minutes

Serves: 6 (in muffin tins)

Ingredients:
1 cup + 2 tablespoons (150 g) whole spelt flour
½ teaspoon of baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
Grated peel of orange clementine
¼ of a cup (50 grams) packed brown sugar
⅓ of a cup (80 ml) 100% natural date silan
1 large egg
1 ½ cups (225 ml) of vanilla flavored yogurt
40 grams of melted Tnuva USA Butter
For coating:
100 grams of powdered sugar
2 tablespoons of vanilla flavored yogurt
Thin strips of tangerine peel

Instructions:
1. Heat the oven to medium heat to 180 C degrees. Arrange 6 cups of muffins (height 5 cm, top 7 cm diameter) on a flat baking pan (you can also use a muffins tins – metal or silicone).
2. Sift flour, baking powder and spices into a mixing bowl. Add all the other ingredients and mix for minute or so at a medium to high speed until you get a smooth mixture. Divide the mixture between the muffins holders. Bake in the middle shelf for 28 to 25 minutes, until the tops are dry. Remove from oven and cool.
3. Prepare the coating. Sift the sugar powder into a small bowl. Mix with it with the yogurt- enough to create a consistency that you could use as a coating. Wait 10 minutes. Dip the top of the cakes in the glaze mixture. Leave until the glaze dries and hardens. You can decorate the damp glaze with thin strips of tangerine peel.