So let's get to it and bake!
Lemon & Cardamom Mini Bundt Cakes. Yum
Yield: 9 mini bundt cakes
Time: hands on time 30 minutes (if decorating); plus 20 minutes bake time; cooling time.
Freezable: Yes, undecorated
You will need:
Electric Hand Held Beater
Baking Tray (large enough to hold the bundt mould)
Spatula or large Metal Spoon
6 hole mini bundt tin (or a larger tray with more bundt hollows if available)
Piping Bag(s) (optional)
Piping Nozzle (I used a petal nozzle, No. 96) (optional)
For the sponge mixture
90g Unsalted Butter, softened, plus extra for greasing
90g Golden Caster Sugar (or white sugar)
3 Cardamom Pods
1 Lemon, Zest of all, Juice of ⅓
2 Eggs, lightly beaten
90g SR Flour (or gluten free SR flour), sifted
For the Lemon Water Icing
3tablespoon Icing Sugar, sifted
Lemon, remaining Juice from making the sponge
For the Goats' Cheese Frosting (optional)
30g Unsalted Butter, softened
55g Soft Goats' Cheese (crumbly & rind-less)
110g Icing Sugar, sifted
How to make them:
1. Make the goats' cheese frosting (if using). Place the butter into a good sized bowl. Beat with a wooden spoon or hand held electric beater until it is thoroughly softened. Break in the goats' cheese and beat together until combined. Aim to avoid over beating as the mixture can become overly soft. Sift in most of the icing sugar. Use a wooden spoon to combine the icing sugar with the buttery goats' cheese. Mix well. Taste and add more icing sugar if necessary. Cover and place into the fridge until required (this will give the frosting chance to firm up a little if it has become overly soft).
2. Prepare the bundt mould. Use a small amount of softened butter or margarine to grease the inside of the bundt mould ensuring that you pay particular attention to all of the creases and the smooth cylindrical centre.
3. Pre-heat the oven to 180c / Fan 160c / Gas 4. Place a baking tray onto the middle shelf of the oven.
4. Prepare the cardamom seeds. Extract the seeds from the 3 pods and grind in a pestle and mortar. Alternatively sandwich the seeds between some quality kitchen roll and use a rolling pin to grind the seeds. Open the kitchen roll occasionally to move the seeds around and repeat grinding until they are small and powdery.
5. Make the sponge. Place the soft butter, sugar, lemon zest and ground cardamom into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Gradually add the beaten egg a little at a time, beating well after each addition. Beat in the lemon juice. Sift the flour into the mixture. Using a spatula or large metal spoon fold this in gently.
6. Fill the bundt mould. Using a teaspoon, fill the moulds with the batter mixture. Alternatively fill a piping bag with the batter (no nozzle required) and pipe the mixture into the bundt moulds. This will make it a neater process. You're aiming for them to be two-thirds full. (See notes below about the remaining batter).
7. Bake. Place the bundt mould on to the heated baking tray. Bake for about 20 - 22 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and place on a cooling tray. After a couple of minutes turn the mould face side down on the cooling tray and carefully remove each cake from the mould.
8. Make the lemon water icing. Sift the icing sugar into a small bowl. Using a teaspoon gradually add the lemon juice. Mix between each addition. You're aiming for the icing to be thick enough to hold its shape but runny enough for it to pipe easily. Either spoon the icing into a piping bag (no nozzle required) or a small piping bag made from greaseproof. This YouTube video provides great tutorial.
9. Decorate the bundt cakes with water icing. Once the bundt cakes are completely cold pipe the lemon water icing into the creases of the sponge.
10. Decorate the bundt cakes with goats' cheese frosting (if using). Remove the frosting from the fridge and beat again for a few seconds. Place your chosen piping nozzle into the piping bag which has had a small amount cut from the piping end allowing the nozzle to fit snuggly. Place the frosting into the piping bag. Fill the hollow of the mini bundt cake with frosting finishing with a little swirl.
a) The batter quantity makes a little too much for 6 mini bundt cakes (which is the number usually found in a silicone or metal mould). With the remainder of the batter either fill a couple of muffin / cupcake cases or sit the mixture aside for the initial bake to finish and then use the mould to make some more bundt cakes. This isn't ideal nor is it usually recommended, but I found that the batter didn't suffer greatly for waiting the 25 - 30 minutes before being baked.
b) The frosting quantity is sufficient for the hollows of 9 bundt cakes to be filled. If making muffins / cupcakes with the remaining batter you may need to make a little more frosting.
c) I found it useful to place the wobbly silicone mould on a baking tray whilst in the oven to provide some support to the base.
d) Our cardamom pods were ground with the rolling pin and kitchen paper technique (given that I had clumsily broken our pestle & mortar!) and found that with a little patience this worked well.
This post has been shared with: