Beautiful Raspberry, Lemon & 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.


100 mins

Ingredients:

200g Caster Sugar 

200g Anchor Butter

4 Woodland Eggs 

1 tsp Superb Herb Rosemary, finely chopped 

1 Lemon, zest

200g Self Raising Flour 

1 tsp Baking powder

½ cup Fresh Raspberries 

2 tbsp Anchor Milk

To Garnish:

Extra raspberries

Extra Superb Herb Rosemary  

Anchor Cream, whipped 

Equipment:

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.