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Category: Desserts
Serving: 8-10 mini bundts
Preparation: 1 hour
 

Bundt cakes are a love affair. Every time you try a new recipe and turns out perfectly moist. These beauties are perfect for an afternoon tea along with some stewed summer fruits and whipped cream... Celebrate Summer!

Jaggery sugar is a very good sweetener. This is available in most Indian stores.

Ingredients

Stewed summer fruits
jaggery sugar (or) brown sugar- 250g
strawberries- 200g
cherries- 200g
butter- 20g

Mini bundt cakes
whole wheat flour- 400g
baking powder-8g
salt- a pinch
vanilla pod- half
butter unsalted (softened)-300g
jaggery-300g
eggs whole- 400g

Garnish
whipped cream
mint sprigs

Method

Stewed summer fruits
1. Wash pat dry strawberries and cherries. Remove the tops from the straw berries.
2. Set two pots add equal amount of sugar and the fruits allow to simmer. Add the butter onto the pot of cherries. This will balance the flavor.
3. Simmer for 15-20 minutes and cool.
4. Stewed fruits can be stored in an air tight container under refrigeration for a couple of weeks.

Mini bundt cake
5. Sift the flour, baking powder and salt.
6. In a stand mixer cream the butter and jaggrey sugar.
7. Add the scrapped vanilla and eggs one ata a time and mix in medium speed.
8. Stop the mixer, scrape the sides with a spatula and mix for a minute.
9. Pour in the flour and mix for less than 1/2 a minute till the mixture is light and homogeneous.
10. Pour the mixture into buttered mini bundt molds.
11. Bake at 180C heated oven for 30 minutes and check bake for another 10 minutes if required.

Serving Ideas

Serve garnished with whipped cream, stewed summer fruits and mint sprig.

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