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These mini bundt cakes not only look superb but they taste delicious too. Perfect for a special occasion or a beautiful home-made gift.
200g Caster Sugar
200g Anchor Butter
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
Extra Superb Herb Rosemary
Anchor Cream, whipped
We used a Le Creuset Mini Bundt Tray
Heat oven to 180C.
Grease and flour a 12 hole mini bundt tin.
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.
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.
Make a cheats raspberry coulis by squishing a handful of raspberries with a fork to form a sauce like consistency. Sit aside.
Fill the holes with whipped cream (you may need to use a piping bag), top with some raspberry coulis, fresh berries and rosemary stalks.