Wednesday, October 18, 2006

Grape mini-cakelets

These souffle-alike cakelets have three features: First, they are only bite-sized, the cups right here are those for holding ketchup at fast food places. Second, I added a pinch of masala garam in the batter. Please go look at Shaheen's garam masala and see how this mahogany charm gets rid of an egg-y smell but leaves a very subtle fragrance in her cakes. Third, I chose to use American Concord grapes which are commonly used in making jelly (or English call it jam) and wine.

My husband told me that in the area we live used to have many Concord grape growing wild. To me they taste sour although a couple of web-sites sort of deceive the fact by saying they're tangy. But one thing for sure, Concord grapes are very adorable and extremely aromatic, then I understand why they become one of the popular table grapes. To kick out the sour taste, I simply frost them: lightly beat one egg white and brush on the grapes, sprinkle granulated sugar, keep them in the fridge until serve.

The recipe of grape mini-cakelets (yield about 30 pieces)
  1. 130 g potatoes, cooked, mashed, cooled
  2. a bunch of flavorful grapes, halved (mine got to be peeled and seeded, but it's easy to do with Concord grapes. If your local grapes the skin is delicate and sweet, you can leave the skin on)
  3. a pinch of Shaheen garam masala (or replace by 1 Tbp of rum)
  4. 4 - 5 Tbps ground almond
  5. 3 egg yolks
  6. 2 egg whites
  7. 1/4 cup sugar (about 55 g)
  8. a pinch of salt
  9. a pinch of cream of tartar
  10. I used condiment cups to bake these cakelets, you may like to use souffle cup or muffin cup but I haven't tasted


  1. Drain your grapes if they're too juicy. Pre-heat the oven to 35oF/180C
  2. In a large mixing bowl, combine mashed potatoes, ground almond, garam masala, yolks and grapes. Set aside.
  3. In another bowl, add a pinch of salt and cream of tartar in egg whites, beat until soft-peak form, add sugar and beat close to stiff-peak.
  4. Gentle fold the white foam into the yolk mixture until just combine.
  5. Spoon the mixture into paper cups, bake until they're golden brown (I didn't time, approxmately took 15 - 20 minutes)
  6. Garnish with frosted grapes, serving immediately.
This is the post I contribute to Weekend Herb Blogging which is founded by Kayln. And this week our guest host is Pat from Up A Creek Without a Patl. If you have anything about herb, fruit, vegetable or even flower to blog about, please come to join us, you may like to check with Kalyn's Kitchen for detail :D


Anonymous said...

What an interesting recipe! I'd have thought about using potatoes and grapes together. Sounds really good. And the pictures are as always great.

sher said...

Those look wonderful!! I made muffins yesterday but they were terrible. Your little cakelets look very tender and light. I like the little paper cups you baked them in. You're so creative!

FH said...

Souffle-alike cakelets are apt name, Gattina!! What a beautiful presentation!!Very light and pics are brilliant!

Callipygia said...

Wow what a creative recipe, the cakelets look so moist almost like a sponge. And I do like concord grapes.

Techer or student said...

I agree, you are so creative. And such a good photographer too. When I was a kid we had concord grapes growing in our neighborhood. The neighbors would let us pick as much as we wanted, and my mom made grape juice from them.

Techer or student said...

Oops, Gattina I'm at school and I forgot to log out of my students blog, so will you not publish that last comment and this one so people can't follow it to find the student's blog. I will type it again logged in as Kalyn.

Kalyn Denny said...

It's true, you are so creative, and such a good photographer too. When I was a kid we had concord grapes in our neighborhood and the neighbors let us pick as much as we wanted. My mom would make grape juice.

Anonymous said...

Interesting spice mix. Nice creative use of it.

Anonymous said...

gattina:Wowo...what a combination! I have to try this, it has piqued my problem in linking my spice mix. always a pleasure to see new uses of it.

Unknown said...

Gattina, these are so so so so cute!!!!! Very dainty and pretty. Looks like you've got water on your dry land ;p

Edith said...

a really unique combination and sure sounds delicious too. As always, great presentation too.

Gracio said...

wow! the cakelets looks like jap soft cheesecake... so soft n light, the way it looks! :)

Gattina Cheung said...

Burcu, you're right, I found the combination quite intrique in the beginning. Potato produces a very moist crumb.

Sher, I love food in full flavor which unfortunately means high fat/calarie, I still eat them but in moderation. I count on these mini cups to remind me :P

Asha, thanks for your compliment!

Callipygia, thanks! After I peeled the grapes and still didn't want to wash my hands; wish that aroma could linger...

Kalyn, oh thanks for your kind words! I haven't seen grape vines in close distant, wish I had one as I like to experiment wine making.

Peabody, the spice mix is GREAT! From now on I don't think I'll add rum/brandy in batter.

Shaheen, thank you again! Your garam masala is a keeper!

Angie, thanks for your encouragement!

Edith, thank you too :D

Grace, you're right, their texture is quite similar :D

Anonymous said...

these are very mini-gifts of the palate mmm

Anonymous said...

They are so cute... I like a lot the first photo.

Ruth Daniels said...

As usual, your photos are outstanding. The recipe is so intriquing - how did you come up with such a unique idea. I love the use of condiment cups - too cute by far!!!

Thanks for sharing,

Anonymous said...

Gattina, these are fascinating! They sound delicious (and I had a chuckle at the fact that, if you don't have garam masala available, you can just throw in some that!), and the photos are gorgeous. Thanks for sharing these!

The Inadvertent Gardener

Anonymous said...

Oh ghee what a great idea!

They look adorable. Reminds me of the easy bake oven minature stuff I used to love as a kid.

I'm sure they taste better than what came out of my easy bake oven though.