MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP
Make them your own! These Mini Orange & Almond Bundt Cakes are a delicious base for customization. Top with cream, toasted almonds, berries, or a dusting of icing sugar for a personalized touch.
Equipment
Ingredients
For the Bundt Cakes:
- 1.5 medium oranges
- 4.4 oz unsalted butter softened
- 5.2 oz caster sugar
- 2 large eggs
- 4 oz self-raising flour (I used a gluten-free flour blend + 2 tsp baking powder)
- 1.7 oz ground almonds
- Optional: ½ tsp almond essence
For the Orange Syrup:
- 1 cup orange juice
- 4.2 oz caster sugar
To serve:
- Softly whipped cream
- 1.5 oz flaked almonds, toasted
- Optional: Icing sugar for dusting
Instructions
For the Bundt Cakes:
- Preheat the oven to 180°C (360°F) and grease and flour 15 mini bundt pans (you can use a 12 hole pan; just fill them more generously).
- Roughly chop the whole oranges (unpeeled), remove the pips and place them in a saucepan. Cover with water and boil them for 15 minutes. Drain the liquid off the oranges (you won’t be using it) and liquidise them in a food processor (you’ll need to scrape down the sides occasionally to ensure you get all the peel).
- Using an electric beater, beat the butter and caster sugar in a medium bowl until creamy (a couple of minutes) and then add the eggs, one at a time, beating between each addition.
- Sift the flour and almonds into the mixture and mix with the electric beater. Then add the pureed oranges and almond essence (if using) and beat until just combined.
- Spoon the mixture into the bundt tins (aim for around 3/4 full as the cakes do rise) and bake for 15–20 minutes or until the skewer comes out clean with some moist crumbs attached.
For the Orange Syrup:
- In the meantime, cook the orange syrup. Place the orange juice and caster sugar in a saucepan and bring to the boil. Reduce to a simmer and allow it to reduce for 10–15 minutes until it forms a syrup.
- Spoon the hot syrup over the hot cakes in the tins. Leave them to stand for a few minutes so that they can absorb the syrup and then carefully take them out of the tins with a knife. Drizzle the remaining syrup over top of the cakes. Allow them to cool on a cooling rack with a baking tray underneath to catch the extra syrup.
To serve:
- Serve warm with a dollop of cream and a scattering of toasted flaked almonds.
Notes
*You can make the mini bundts ahead of time. When it comes time to serve, simply microwave on high for 10-15 seconds, then add cream to serve.
**You can easily adapt this recipe to gluten-free. Simply use a gluten-free flour blend instead of standard flour.
Nutrition
Calories: 197kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 11mgPotassium: 76mgFiber: 1gSugar: 21gVitamin A: 307IUVitamin C: 15mgCalcium: 21mgIron: 0.4mg
Tried this recipe?Let us know how if you liked it in the comments below!