Loading...
Mini Honey and Ginger Bundt Cakes
Soft and light with a bit of spice!
- Serves: 12 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
Ingredients
Cake:
110 g butter, softened
225 g castor sugar
1 Tbsp (15 ml) fresh ginger, peeled and finely grated
2 large eggs
175 g cake flour
¼ tsp (1.25 ml) bicarbonate of soda
¼ tsp (1.25 ml) salt
2/5 C (100 ml) Bulgarian yoghurt
2 Tbsp (30 ml) honey
Glaze:
1 egg white
120 g icing sugar
Method
Preheat the oven to 160 °C and grease and flour 12 mini bundt pans.
Cream the butter and castor sugar in a medium bowl, then add the ginger and mix it in. Add the eggs one at a time, beating between each addition.
Sift the dry ingredients together in a separate bowl.
Mix the yoghurt and honey together in a separate bowl.
Sift one-third of the dry ingredients into the egg mixture, followed by half the yoghurt mixture. Start and end with the dry ingredients. Repeat until all the flour and yoghurt mixture is used. Fold it in gently with a spatula.
Spoon the mixture into the prepared tins and bake for 15–20 minutes. The cakes should shrink slightly away from the sides of the tins and a skewer should come out clean.
Leave to cool for 10 minutes before turning out onto a rack.
To make the glaze, stir the egg white and icing sugar together. Drizzle over the cooled cakes.
