Mini Rose Bundt Cakes
A prime example of when simple is best. These dainty and delicately flavoured little cakes are quick and easy to make. Be warned though, their perfect bite-sized format does mean that you can end up popping one in your mouth every single time you walk past….
The recipe below makes 36 bundts when baked in a tin like this. Obviously you will need to adjust your cooking times if your bundts are going to be of a different size.
75g unsalted butter
150g plain flour
½ teaspoon bicarbonate of soda
125g caster sugar
Pinch of salt
¼ teaspoon ground cardamom
125ml plain, full fat yoghurt
2 large eggs
½ teaspoon rose water
Thoroughly grease your bundt tin and preheat the oven to 170℃ (150℃ fan).
Melt the butter and leave to one side to cool slightly.
Mix together the flour, bicarbonate of soda, sugar, salt and cardamom.
In a separate bowl whisk together the eggs, yoghurt, rosewater and melted butter.
Combine the egg and flour mixtures and spoon into a piping bag. Squeeze into the bundt moulds, being careful not to overfill.
Bake for eight or nine minutes until golden, turning the tin around halfway through the cooking time to ensure an even bake.
Remove the bundts from the oven, leave to stand for a minute or two before removing them from their tin and putting them on a wire rack to cool.
To serve, decorate with sifted icing sugar and dried rose petals.
Handy hint: If you have to bake your bundts in two batches, be sure to wash, dry and re-oil your bundt tin thoroughly between bakings. Otherwise your second batch will stick and be ruined.