نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Mini vanilla bundts with redcurrants

American 30 Mins Prep · 25 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a 125ml x 6 mini Bundt tin well with butter and a sprinkle of sugar.
In a medium-sized bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract. Pour one-third of the buttermilk followed by one-third of the dry ingredients into the wet mixture. Continue alternating with the buttermilk until you have combined everything. Mix until just combined. Divide the batter evenly among the prepared mini bundt moulds.
Bake for approx. 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pan for 1 hour before transferring them to a wire rack to cool completely.
Meanwhile, make the glaze by combining the the icing sugar and enough lemon juice until it takes on a pouring consistency. You can add more water to ensure it’s the correct consistency.
Once the mini bundts are completely cool, generously drizzle over the glaze, letting it drip down the sides. Top each cake with the fresh redcurrants for a festive touch.