Mini Almond Bundt Cake
A miniature bundt cake made with a strong and sweet taste of almond. Simple perfection
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.
