Mini Bundt cake with raisins, rum and marzipan

Ingredients for 1 servings:

• 200 g marzipan
• 3 large eggs
• 120 g butter
• 200 ml sweet cream
• 100 g sugar
• 280 g wheat flour type 405
• ½ tsp baking powder
• 1 pinch of salt
• 150 g raisins
• 100 ml rum
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for approx. 16 pieces

Soak the raisins in the rum for about 2 hours, or overnight if preferred. Tear the marzipan into small pieces. Gradually add the eggs and stir until creamy. Stir in the cream. Melt the butter and stir in. Mix the flour with the baking powder and salt and mix everything into a dough. Preheat the oven to 180°C (top/bottom heat). Grease and flour the mini Bundt cake tins (or muffin tins). Fill the tins two-thirds full with the batter and bake in the hot oven for about 25-30 minutes. Remove from the oven and let cool briefly. Then turn out of the tins. Tip: Add rum flavoring instead of real alcohol. Cover with chocolate.