Mini bundt cakes

Dessert · Polish classic.

Ingredients

• 150g Butter
• 175g Plain Flour
• 125g Caster Sugar
• 3 Egg
• 1 tsp Baking Powder
• 2 tsp Cocoa Powder
• 3 tablespoons Milk
• 1 tablespoon Icing Sugar

Method

1. Heat the pan — Heat the oven to 180C/160C fan/gas 4. Melt 25g butter and generously brush into the holes of a mini bundt tins.
2. Continue cooking — Tip a little flour into each hole and shake to coat, then tip out the excess.
3. Whisk — Beat the butter, caster sugar and a pinch of salt together using an electric whisk.
4. Add ingredients — Add the eggs, one at a time, beating well after each addition.
5. Stir — Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth.
6. Continue cooking — Combine the cocoa powder and milk in a small bowl until smooth.
7. Continue cooking — Spoon 1 tbsp of the plain batter into each hole of the bundt tin.
8. Mix together — Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes.
9. Bake — Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean.
10. Continue cooking — Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely.
11. Serve — Dust with icing sugar to serve. Pour 1 tablespoon of light batter into each mold.
12. Mix together — Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon.

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