- Raspberry & Lemon Mini Bundt Cakes.jpg (16.76 KiB) Viewed 703 times
Takes: 55 minutes (plus cooling time)
Serves: 4 (makes)
No nutritional information available.
Ingredients
- 75ml olive oil, plus extra for greasing
- 100g plain flour, plus extra for dusting
- 85g caster sugar
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 large egg white
- 85ml soured cream
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 70g raspberries, halved, plus a few extra for decoration
- Dried cornflowers, to decorate
For the glaze:
- 50g raspberries
- 1 tbsp caster sugar
- 120g icing sugar
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease four compartments in a mini bundt tin and dust with flour, tapping out any excess.
2. Place the sugar and lemon zest in a large bowl and rub together with your fingertips until the mixture feels like damp sand. Pour in the olive oil, vanilla, egg white and soured cream and whisk to form a smooth batter.
3. In a separate bowl, whisk together the flour, baking powder and salt. Pour the oil mixture into the flour mixture and stir together briefly, just until a smooth batter forms.
4. Divide ⅓ of the batter between the tin compartments and top with half the raspberries, placing in the middle of the batter. Spoon another third of the batter over the berries, and add the remaining berries as before. Cover with the remaining batter.
5. Bake for 17 - 18 minutes, or until the cakes spring back to a light touch. Set aside to cool in the tin for a few minutes, before inverting onto a wire rack to cool completely.
6. For the glaze, place the raspberries in a small saucepan and mash with a fork. Add the sugar, bring to a simmer over a medium heat and cook for 2 minutes. Pass through a fine mesh sieve, pressing with the back of a spoon to extract as much juice as possible.
7. Sift in the icing sugar a little at a time, and whisk until a thick but pourable glaze forms. Spoon over the cakes. Decorate with a few extra raspberries and a few dried cornflowers, if liked.
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