Enjoy the baked version of the classic raindrop cake, with an incredibly soft and flavorful texture. This recipe offers a delightful alternative for those who prefer to avoid frying, while maintaining all the traditional taste of this beloved treat. Try this baked version and savor every bite!
Ingredients:
- 1 small carton of heavy cream (200g / 7 oz)
- 1 egg
- 2 tablespoons of sugar (about 25g)
- Pinch of salt
- 1 heaping tablespoon of butter or margarine (35g / 1.2 oz)
- 2½ cups of all-purpose flour (320g / 11.3 oz)
- 1 heaping teaspoon of baking powder
For the syrup:
- 3 tablespoons of sugar (about 40g)
- 3 tablespoons of water (45ml)
For finishing:
- Grated coconut or powdered milk (optional)
Instructions:
- In a bowl, mix together the heavy cream, egg, sugar, salt, and butter.
- Gradually add 2 cups of the all-purpose flour, mixing until you get a smooth batter.
- Gradually incorporate the remaining half cup of flour until the dough reaches a point where it can be handled without sticking to your hands.
- Add the baking powder and mix well.
- Shape small balls with the dough, greasing your hands with a bit of oil to prevent sticking.
- Place the balls on a greased baking sheet.
- Bake in a preheated oven at 200°C (392°F) for approximately 35 minutes. In the last 10 minutes, increase the temperature to 250°C (482°F) to brown the tops.
- While the balls are baking, prepare the syrup by mixing sugar and water in a saucepan until it reaches a thick consistency.
- After baking and while still hot, dip the balls in the syrup and then roll them in grated coconut or powdered milk, if desired.
- Serve the baked raindrop cakes and enjoy!
