baby bundts

these delightful little cakes are what got me started in the first place.  after going to a cooking shop in Cardiff where we bought the most amazing bundt tin ever, i made them, while staying at my grandmothers. i like to decorate them with little red flowers when i can, but they look great with a bit of lemon zest sprinkled on the top too, or even on there own they still look yummy!

Ingredients:

For the cakes:

·         125ml of non-bio natural yogurt

·         75g butter, melted

·         2 eggs

·         Zest of 1 lemon

·         150g plain flour

·         ½ tsp bicarb

·         Pinch of salt

·         125g caster sugar

For the icing:

·          200g icing sugar

·         Juice of 1 lemon

Method for the cakes:

Preheat the oven to 170°c and grease your bundts tin well

Mix the yogurt, butter, eggs and lemon zest in a measuring jug. Mix together the flour, bicarb, salt and sugar in a large bowl. Mix the wet ingredients into the bowl, making sure everything is combined well. Spoon some of the mixture into each tin. Bake for 25-30 mins. Wait 3 mins before taking them out of the, if you take them out too early, they’ll brake, but if they cool completely they will stick.

Method for the icing:

Sieve the icing sugar into a bowl, then mix in the lemon, but be sure not to make it too runny. Put a small amount onto each cake so that it runs down indent.

Variation:

To make st. Clementine’s version replace ½ of the lemon with Clementine’s. 

Recipe by nigella Lawson