I use a muffin tray (12 pcs) + 1 mini round cake mold, 17 cm diam.
This is an adapted recipe from the Unconventional Baker. I have changed some products so that the cake fits my taste.
I call it a bouquet of enchanting oriental ingredients – rose, cardamom, pistachios … You can use a sweetener of your choice – agave sugar, brown sugar, etc..
3/4 cup unsweetened apple puree, natural (I buy it ready-made)
1 1/2 cup coconut sugar (maybe 2 cups, if you want it even sweeter)
1/2 cup water
1/4 cup sunflower oil
2 tbsps. rosewater
vanilla to taste
almond essence to taste
lemon essence to taste (or lemon juice)
2 1/2 cups flour, sifted
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1 pinch of salt
1 teaspoon of baking soda
100 g peeled pistachios, crushed (I separate small part to sprinkle the bottom of the molds and the other – in the dough);
powdered sugar for sprinkling (optional)
From all products (without sugar powder), I knead dough by hand, adding pistachio at the end.
Sprinkle the bottom of previously greased muffin molds with pistachios (the ones I mentioned that I separate).
Top up the cake mixture. Keep in mind that it raises – do not overfill the molds.
Bake in preheated oven at 180ᴼC. I constantly watch and check with a wooden skewer whether they are ready.
Chilled muffins, I sprinkle with powdered sugar.