Over the years I’ve noticed that I have become increasingly drawn to making smaller, individually portioned desserts, rather than one large cake or pudding. I guess we’re all more health conscious these days, but I still want to eat cake! At least this is how I justified buying yet another cake pan :-P. I have used the same recipe for making 6 lemon baby bundt cakes, substituting lime juice and zest for lemon, to make 12 mini cakes. The recipe is adapted from Nigella’s Baby Bundts, from her book How to be a Domestic Goddess.
125mL (i.e. 1 pottle) plain natural or vanilla yogurt
75g butter, melted
zest of a lime
1/2 tsp baking soda
pinch of salt
- Preheat the oven to 170°C. Grease the tins very generously.
- Thoroughly mix together the yogurt, melted butter, eggs, and lime zest.
- Add the flour, baking soda, salt, and sugar; mix well.
- Divide the batter among the tins and bake for 15 minutes.
- Cool a little in the tins before turning them out to cool completely, right side up.
150g icing sugar
juice of a lime
Mix up the icing with just a teaspoonful of juice, adding slowly as you go to get the consistency you want. Don’t make it too runny or it’ll run off the cakes!
This is a light and rather plain cake – the icing is what makes them stand out. The un-iced cake in the photo is just to show the shape of the cake. With these smaller cakes, there is a higher icing-to-cake ratio with these smaller cakes, which is quite welcome.
Although I liked the lemon version, I much prefer the lime version here. I personally favour the sharper tang of limes over lemons, so that no surprise. I think if you like grapefruit, that would make a great alternative, too.