I have been making these wonderful little cakes for years, I acquired the recipe from the delightful book “How to be a domestic goddess, baking and the art of comfort food” by Nigella Lawson. These little baby bundts are simple and quick to create, an awesome recipe to have in a busy galley.
125ml natural (preferably bio) yoghurt
75g butter, melted
2 large eggs
Zest of 1 lemon
150g plain flour
½ teaspoon bi-carbonate soda
Pinch of salt
1 mini-bundt tray with 6 moulds, approximately 9 x 4 ½ cm each, buttered or oiled well or 12 x muffin tin
For the icing
200g icing sugar
Juice of 1 lemon
Preheat oven to 170 degrees celius or gas mark 3
Place the yoghurt, melted butter, eggs and lemon zest in a measuring jug.
Seive the flour, bicarb of soda, salt and sugar into a large bowl.
Pour the yoghurt mixture into the bowl with the flour etc in it and fold together then mix well.
Place mixture into the desired moulded tins. Cook for around 25 – 30 minutes checking during cooking to see if cake bounces back when pressed.
Leave to cool in the moulds for a little to become more solid then remove when warm to prevent sticking. Cool on rack up-side down.
Seive icing sugar into a bowl and add enough lemon juice to make an icing thick enough to ice the top and drizzle down over the sides. This is a fairly thickish icing consistency.
Variations on the theme can change lemon to lime or orange or use orange and lemon together.
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