Hey there fellow foodies,
As you can see I am continuing the single-serving series of food and desserts. I’m all into desserts this holiday season and this Mini Almond Bundt Cake recipe is just another recipe on my list. I’m sure you have your favorite marble cake recipe somewhere in your cookbooks or written on a piece of paper tucked away in a drawer that you may have forgotten.
This mini marble cake has been tweaked, I’ve added almond extract instead of vanilla this time. It was time to be creative. Almond extract has a strong sweet taste, so the next step was to reduce the sugar component. Instead of adding a cup of sugar, I added half a cup and let the almond extract do the rest. I tried the recipe three times to get it right, and it worked for me. These delicious mini marble cakes were amazing while I was finishing up I looked at them it was like looking at pure elegance and perfection.
Since cocoa is trending, I decided that chocolate was out of the game this time, believe me, I was so close to throwing in a scoop of Nutella. If I had added Nutella the almond extract would have unfortunately been overridden. So what would have been the point?
I took out my mini bundt cake molds, set them aside, and went ahead and started with the batter. In most of the desserts I prepare I use unsalted butter but you can also use salted butter. Here’s what I did, I made one large batter and then used an ice cream scoop to fill each mold. It simply works out better when making just one large cake batter.
So be creative, try this Mini Almond Bundt Cake, and watch the magic.
Have a wonderful morning/afternoon/evening everyone!
Mini Almond Bundt Cake
Equipment
- 10 Mini bundt cake molds
- 1 hand mixer optional
- 1 stand mixer optional
Ingredients
- 1 cup self-rising flour sifted
- ½ cup sugar light brown sugar
- 1 cup butter unsalted room temp
- 4 eggs large
- 2 tbsp cocoa powder sifted
- 1½ tbsp almond extract
- ½ cup milk
- salt pinch (optional)
- confectioner sugar (optional)
Instructions
- Preheat oven to 180C. Grease the mini molds with butter and lightly dust each mold with flour. self-rising flour, sugar, and butter to a bowl. Whip on medium speed and add one egg at a time while continuing to mix. Pour in the milk and continue to mix.
- Remove the bowl from the stand mixer and add the pinch of salt and the almond extract. Use a spatula to mix. In a separate bowl add about 7 to 8 tablespoons of the batter and slowly mix in the cocoa. while spooning in the light and then darker batter. Once you are done use a stick and slowly swirl the batter around. Do this step with each bundt mold. This way you are creating the marble effect.
- Bake for 25 minutes until fully baked. Remove and set aside to cool off.
- Sprinkle confectioners sugar over the mini almond bundt cakes.
KALI MAS OREXI!! 🙂
