Baby Bundts
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.
Baby Bundts
Ingredients
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
125g sugar
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
Method
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.
Icing
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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