Blackberry Mini Bundt Cakes
These blackberry mini bundt cakes are pretty little cakes filled with an simple blackberry puree, delicious to share or to enjoy on a picnic this summer.
Servings 8 cakes
Calories 223kcal
Equipment
Ingredients
- 110 g butter
- 110 g caster sugar (superfine sugar)
- 2 medium eggs
- 110 g self-raising flour
- 100 g blackberries plus 1 tsp caster sugar
- zest of a lemon
Instructions
- Cream the butter with the sugar and then beat in the eggs one by one.
- Fold in the flour and mix until combined.
- Add half the lemon zest and mix gently.
- In a separate bowl, mash the blackberries with the back of a fork, add the other half of the lemon zest and a teaspoon of caster sugar to sweeten. Mix.
- Lightly spray the cake moulds to prevent sticking then fill each hole about a third of the way up.
- Using a teaspoon, add a little of the blackberry puree on top of the cake batter. You won't use it all up and could drizzle the rest over the cakes after baking.
- Add more cake batter on top of the blackberry puree, ensuring you don't overfill the holes. They should only be approx two thirds full.
- Bake at 180 degrees in a preheated oven for 15-18 minutes or until golden brown and a cake tester comes out clean.
- Allow to cool in the tin and then remove gently and leave them to cool fully. Dust with icing sugar and serve.
Notes
This recipe makes approx eight mini bundt cakes.
If you do not have a mini bundt pan you could make these cakes as fairy cakes/small cupcakes instead using a cupcake pan and small cake cases.
Nutrition
Calories: 223kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 114mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg