Simple, delicious cakes for a teatime treat.
Preparation Time: 20min, plus cooling
Cooking Time: 15 mins
For the Mini Bundt Cakes:
250 g (9oz) Unsalted butter, plus extra to grease
250 g (9oz) Runny honey
125 g (4oz) Light brown soft sugar
350 g (12oz) Self-raising flour, plus extra to dust
1 1/2 tsp Bicarbonate of soda
4 Medium eggs, beaten
125 g (4oz) Greek honey yogurt
For the Icing:
125g Silver Spoon Icing Sugar
15ml Warm water
Flowers to decorate
Preheat oven to 170°C (150°C fan) Gas mark 3. In a small pan, melt the butter, honey and sugar over low heat. Boil for 1 min, then cool for 15min (stirring occasionally).
Grease a mini bundt cake tin generously with butter, then dust with flour (tap out excess). Sift the flour and bicarbonate of soda into a bowl. Make a well in the centre and add the eggs, yogurt and honey mixture. Mix until smooth. Pour into prepared tin and bake for 12-15 minutes until the cakes are springy to the touch.
Cool in tin for 10 min, then place upside down onto a wire rack. Whilst warm, brush with more honey. Cool completely.
Mix the icing sugar with the warm water until you have a thick glaze consistency. Ice the cakes and add fresh flowers to decorate.
We hope you enjoy this delightful recipe by Verity & Thyme. We would love to see you make this recipe, please share it with us by tagging @verityandthyme & @oakmeadowclothing via instagram.