MINI BUNDT CAKES LEMON-POPPY-SEED & CHOCO-MINT

Batter lemon cake:

  • 70 g Alsan, room temperature
  • 50 g sugar
  • 1 lemon, peel and juice
  • 70 g soy curd
  • 1 heaped tsp apricot jam
  • 150 g wheat flour
  • Pinch of salt
  • ¼ tsp baking soda
  • ½ level tsp baking powder
  • 70 g soy drink vanilla

Poppy-seed lemon topping:

  • 2 tsp soy vanilla drink
  • 3 tsp lemon juice, freshly squeezed
  • Icing sugar
  • 1 level tsp poppy seed, ground

 

 

Batter mini choco cake:

  • 100 g Alsan, room temperature
  • 50 g sugar
  • 1 heaped tsp apricot jam
  • 30 g cocoa, de-oiled
  • ¼ tsp coffe, ground
  • 120 g wheat flour
  • ½ tsp baking powder
  • Pinch of salt
  • 100 g soy drink

Minz Topping:

  • Icing sugar
  • Mint syrup
  • 2 tsp lemon juice, freshly squeezed

Zubereitung:

  1. Lemon-batter: stir Alsan at room temperature until a foamy consistency is achieved. Wash, dry and peel lemon. Squeeze juice and take 3 teaspoons for the glaze. Add peel, remaining juice, soy-curd and jam to the Alsan and stir.
  2. Mix flour with some salt, baking powder and baking soda. Mix with the soda and add vanilla soy-drink little by little. Fill in a piping bag.
  3. Grease the silicone mould with some Alsan and fill in the batter. Bake at 180 °C for 12-15 minutes. Let cool and take carefully out of the mould.
  4. For the topping: mix vanilla drink with remaining lemon juice and add icing sugar until a evenly creamy glaze is achieved. Add ground poppy seed last and spread the glaze over the little cakes.
  5. Choco-batter: stir Alsan and sugar until foamy and add jam, cocoa and ground coffee.
  6. Give flour, baking powder and a pinch of salt to the other ingredients and mix everything. Add soy drink little by little and fill everything in a piping bag.
  7. Grease the silicone mould with some Alsan and fill in the batter. Bake at 180 °C for 12-15 minutes. Let cool and take carefully out of the mould
  8. Mix lemon juice and mint-syrup 50/50 and add icing sugar until an evenly creamy glaze is achieved. Spread the glaze over the little cakes.

Our tip: No time for baking? Try our ready-mix for light (Bauckhof OBSTKUCHEN-TEIG, 400g) or dark (Bauckhof SCHOKOKUCHEN Backmischung, 425g) cakes!

Portion: 18 mini-cakes per batter

Recipe: Sophie Mathisz / Photo: Marcus Maly

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