Raspberry & Vanilla Mini Bundt Cakes

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

These little bundt cakes are all kinds of delicious. They are soft and pillowy and not too sweet. I love folding raspberries and blackberries into my batter, but you can also use any seasonal fruit you have on hand if you like. The glaze is lemony and delicious but they are just as good with a dusting of icing sugar if you don’t have time for the glaze.

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

This mini bundt tray was a gift from Le Creuset and I am absolutely in love! I have used it several times now. It bakes like an absolute dream. Everything baked so evenly, so golden and came out spotless. You also barely need to wash it. I just wiped mine down with some paper towel. It is an absolute treat for parties, birthdays and whatever occasion you can make an excuse for!

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

Raspberry & Vanilla Mini Bundt Cakes

makes 36

Ingredients:

  • 430g flour
  • 400g sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ tsp bicarbonate of soda
  • 225g butter, room temperature
  • 300ml buttermilk, room temperature
  • 2 Tbsp vegetable oil
  • 7 large egg yolks
  • 1 large egg
  • 1 Tbsp vanilla extract
  • 200g fresh raspberries
  • 100g fresh blackberries

For the glaze:

  • 2-3 cups icing sugar
  • fresh lemon juice

Method:

Preheat oven to 200°C.

Whisk flour, sugar, baking powder, salt, and bicarb in the bowl of a stand mixer fitted with the paddle attachment. Add butter, buttermilk, and oil and beat on medium speed, until smooth.

Whisk egg yolks, egg, and vanilla together. Add egg mixture to flour mixture until mixture is homogenous and thick. Fold in the raspberries and blackberries.

Transfer mixture to a piping bag.

Pipe batter into mini bundt tray. About 2/3 the way up. Bake for 20 minutes or until a cake tester comes out clean. Flip out the mini bundts onto a wire rack and let cool completely.

To make the glaze sift the icing sugar into a large bowl. Add a drizzle of lemon juice and whisk. Keep adding lemon juice until you have a thick pouring consistency.

Once completely cool dip each bundt into the glaze and flip it back onto the rack and allow to set. Enjoy!

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

*Mini Bundt Tray supplied by Le Creuset, get your own here now!

 

Butter Bean Fish Cakes

It has become rather apparent that I need to change up the blog! I have some wonderful recipes that I constantly want to share but don’t really have the time to do a lengthy blog post. Bills and adulting… But then I figured for those of you that are after the recipe you really don’t care about my ramblings anyway! So things are about to get a lot shorter but definitely sweeter.

Butter Bean Fish Cakes

Butter Bean Fish Cakes

serves 4-6

Ingredients:

600g firm white fish fillets
2 tins butter beans, drained
1 handful fresh parsley, chopped
1 handful fresh dill, chopped
1 lemon, zest & juice
5 spring onions, finely sliced
sea salt & freshly ground pepper
100g panko bread crumbs
2 eggs, beaten
flour for dusting
olive oil
fresh lemon wedges and aioli to serve

Method:

Add drained butter beans to a large bowl and roughly mash the beans.

Place a colander into a pot with a few cms of water. Bring water to the boil.
Place fish in colander and steam for 5 minutes until just cooked through.

Flake the fish into the large mixing bowl with the butter beans.
Add the chopped parsley, dill, lemon zest, lemon juice, spring onions and season well with salt and pepper.

Form fish cakes into patties. Dust with flour, dip into beaten egg and then into panko crumbs. Double dip in the egg and crumbs for an extra crispy crust.

Place fishcakes on a lined and oiled baking tray and bake for 20 minutes at 200˚C until golden brown and crisp.

For the aioli:

2 egg yolks
2 cloves garlic, minced
1 lemon, juiced
1 tsp Dijon mustard
125ml canola oil
125ml extra-virgin olive oil
sea salt & freshly ground black pepper

Place the egg, garlic, lemon juice and mustard in a small jug.
Using an immersion blender, slowly add the oils one at a time and blend.
Finally season well with salt and pepper.