Mini Cherry Bakewell Bundt Cakes | Recipe | Natalie Penny

Name: Mini Cherry Bakewell Bundt Cakes | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4. Grease 12 mini Bundt cake moulds, making sure they're well coated.; Combine all the wet ingredients in a bowl, and all the dry ingredients in another large bowl. Stir the cherries through the dry ingredients to coat them in the flour.; Pour the wet ingredients into the dry, and stir to combine, being careful not to over-mix. Spoon your batter into the Bundt cases, leaving about 1cm of room at the top.; When the cakes are cooked, remove from the oven and allow to cool completely before carefully removing them from their moulds and placing them on a wire rack.; Mix everything together until smooth, and add a squeeze of lemon juice until you reach your desired consistency.; Spoon some of the icing over the top of each Bundt cake, allowing it to drip down the grooves. Finish each cake with a sprinkling of flaked almonds and a little gold leaf, if you're feeling fancy!

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These mini cakes taste just as you would image: like little cherry Bakewells.

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4. Grease 12 mini Bundt cake moulds, making sure they're well coated.
Combine all the wet ingredients in a bowl, and all the dry ingredients in another large bowl. Stir the cherries through the dry ingredients to coat them in the flour.
Pour the wet ingredients into the dry, and stir to combine, being careful not to over-mix. Spoon your batter into the Bundt cases, leaving about 1cm of room at the top.
When the cakes are cooked, remove from the oven and allow to cool completely before carefully removing them from their moulds and placing them on a wire rack.
Mix everything together until smooth, and add a squeeze of lemon juice until you reach your desired consistency.
Spoon some of the icing over the top of each Bundt cake, allowing it to drip down the grooves. Finish each cake with a sprinkling of flaked almonds and a little gold leaf, if you're feeling fancy!