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Raspberry, Lemon & Rosemary Mini Bundt Cakes

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Raspberry, Lemon & Rosemary Mini Bundt Cakes

Serves: Time: 00:10 Skill:
  • 200g Caster Sugar 
  • 200g Butter
  • 4 Eggs
  • 1 tsp Rosemary, finely chopped 
  • 1 Lemon, zest
  • 200g Self Raising Flour 
  • 1 tsp Baking powder
  • ½ cup Fresh Raspberries 
  • 2 tbsp Milk
  To Garnish:
  • Extra raspberries
  • Extra Rosemary  
  • Cream, whipped 
  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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