Beautiful Raspberry & Rosemary Mini Bundt Cakes


These mini bundt cakes not only look superb but they taste delicious too. Perfect for a special occasion or a beautiful home-made gift.

Prep Time: 10 mins Cook Time: 15-18 mins Makes: 12

Ingredients

To Garnish
  • Extra raspberries
  • Extra Superb Herb Rosemary
  • Anchor Cream, whipped

We used a Le Creuset Mini Bundt Tray

Method

  1. Heat oven to 180C.
  2. Grease and flour a 12 hole mini bundt tin.
  3. In a stand alone mixer or in a bowl with an electric whisk, mix the sugar and butter until light and fluffy. Add eggs one at a time while whisking vigorously. Add rosemary and lemon zest. Sift in flour and baking powder and raspberries and fold to incorporate – making sure not to over beat. Add the milk.
  4. Fill the mini bundt moulds with approximately 1 tbsp of batter per mould, making sure you don’t overfill as the batter will rise. Bake for approximately 15-18 minutes or until a skewer comes out clean. Remove from the oven and let them cool completely. Flip them out onto a cooling rack.
  5. Make a cheats raspberry coulis by squishing a handful of raspberries with a fork to form a sauce like consistency. Sit aside.
  6. Fill the holes with whipped cream (you may need to use a piping bag), top with some raspberry coulis, fresh berries and rosemary stalks.
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