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Mini Bundt Cake

updated

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Ingredients for 1 servings:

  • 150 g butter, room temperature
  • 70 g muscovado sugar
  • 60 g sugar, white
  • 2 eggs, size L, room temperature
  • 1 pinch of salt
  • 1 ½ tsp baking powder
  • 15 g chia seeds
  • 40 g sunflower seeds
  • 20 g candied orange peel
  • 200 g wheat flour type 550
  • 60 ml Martini bianco
  • Powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A recipe for the Gugelhupf baker

Cream the butter with both types of sugar and a pinch of salt until fluffy. Beat in the eggs one at a time, then add the martini and process until creamy. Combine the baking powder, flour, and chia seeds. Add to the mixture along with the sunflower seeds and chopped candied orange peel. Mix well, but don’t overmix. Heat up the Bundt pan and divide the batter into the holes. I made enough batter for 12 mini Bundt pans. Dust with powdered sugar once baked.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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