Mini bundt cakes
Delight in these charming mini bundt cakes, a traditional Polish dessert that promises to bring a touch of sweetness to any occasion.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Polish, Vegetarian, Nut-Free
Ingredients
- 150 g butter
- 175 g plain flour
- 125 g caster sugar
- 3 pcs eggs
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 3 ml milk
- 1 g icing sugar
Instructions
- Preheat the oven to 180C/160C fan/gas mark 4.
- Melt 25g of butter.
- Using a brush, apply the melted butter generously to the cavities of the mini bundt tins.
- Add a small amount of flour to each cavity of the bundt tin.
- Gently shake the tin to ensure the flour coats the holes, then discard any excess flour.
- In a mixing bowl, combine the butter, caster sugar, and a pinch of salt, and beat together with an electric whisk.
- Incorporate the eggs one by one, mixing thoroughly after each addition.
- In a separate bowl, mix the flour with the baking powder.
- Sift the flour and baking powder blend into the wet mixture.
- Stir the batter until it reaches a smooth consistency.
- In a small bowl, blend the cocoa powder with the milk until smooth.
- Pour 1 tablespoon of the plain batter into each bundt tin cavity.
- Combine the remaining plain batter with the cocoa mixture.
- Distribute the cocoa batter evenly among the bundt tin cavities.
- Place the mini Bundt cakes in the preheated oven and bake for 15-18 minutes.
- After 15 minutes, check the cakes with a toothpick.
- If they need more time, continue baking for an additional 3 minutes.
- Allow the cakes to cool in the tin for 5 minutes.
- Carefully invert the cakes onto a wire rack.
- Let the cakes cool completely.
- Before serving, sprinkle the cooled cakes with icing sugar.