Citrus Buttermilk Mini Bundt Cakes

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
10+ 10+
Citrus Buttermilk Mini Bundt Cakes
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • Butter, for greasing
  • 1 lime
  • 70 g butter
  • 100 g castor sugar
  • 1 pinch of salt
  • 8g vanilla sugar
  • 2 eggs
  • 150 g flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150 ml buttermilk
  • Icing sugar and berries for decoration

  • Method

  • 1
    Lightly grease the Le Creuset 12 Cup Mini Bundt Tray with butter.
  • 2
    Rinse the lime under hot water and dry. Zest, squeeze out the juice and set aside.
  • 3
    Preheat the oven to 180°C.
  • 4
    Beat the butter, sugar, salt and vanilla sugar until fluffy, and combine with the grated lime zest. Whisk in the eggs one after the other. Mix the flour with the baking powder and bicarbonate of soda. Fold in gently with the buttermilk and lime juice until well combined.
  • 5
    Spoon the batter into each greased cup of the tray. Gently shake the tray so that the batter spreads evenly. Bake in preheated oven for about 15-20 minutes until golden brown.
  • 6
    Allow to cool in the tray for about 5 minutes, carefully remove and then allow to cool completely.
  • 7
    Dust with icing sugar and garnish with the berries.COOK'S TIP: All baking ingredients should be at room temperature. If the cups in the baking tray are too full, the batter will overflow. If too little batter is added, the mini bundt cakes become flat. As a rule of thumb: the optimal fill level should be approx. two thirds of the cup.