Ingredients

  • Spinneysfood All-Purpose Flour 150g
  • Spinneysfood Baking Powder 1⁄3 tsp
  • Bicarbonate of soda ¼ tsp
  • Spinneysfood Fine Sea Salt 1⁄8 tsp
  • Spinneysfood Salted Butter 86g
  • Spinneysfood Fine Grain White Sugar 115g
  • Spinneysfood Organic Free-Range Eggs 2, large
  • Vanilla extract 1 tsp
  • Buttermilk 90ml
  • Spinneysfood Super Fine Icing Sugar 60g
  • Lemon 1
  • Water 2-3 tbsp, if required
  • Fresh redcurrants To serve

Nutrition (Per serving)

  • Calories 229
  • Fat 9g
  • Saturates 5g
  • Protein 3g
  • Carbs 33g
  • Sugars 20g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mini vanilla bundts with redcurrants

American 30 Mins Prep · 25 Mins Cook


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.