Hot cross mini bundt cakes - NOMU

Ingredients

• 80g coarsely chopped almonds
• 75g packed light-brown sugar
• 1 tsp NOMU Cook’s Collection Ground Cinnamon
• A pinch of NOMU Ground Nutmeg
• 375g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of NOMU Sea Salt
• 90g unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp NOMU Vanilla Extract
• ¾ cup plain yogurt
• 60g butter
• 500g sifted icing sugar
• 2 tsp NOMU Vanilla Extract
• 3 – 4 tbsp milk
• Toasted flaked almonds or Egyptian dukkah, to sprinkle (optional)