These Mini Easter Bundt Cakes are a delicious gluten-free cake, decorated with some delicious Easter Eggs. They’re light, flavoursome and you would never know they were gluten-free.
Mini Bundt Tin - 12 individual bundts which are 7cm in diameter.
Ingredients
125gunsalted butter, softenedSee Note 1
125gcaster/superfine sugar
1teaspoonvanilla extractSee Note 2
2large eggs, at room temperatureSee Note 3
50galmond meal
75ggluten-free plain flour
1teaspoongluten-free baking powder
cooking spray or melted butterto grease the bundt tins.
For the Icing (Optional):
1cupof pure icing sugarsifted
2tablespoonwater, add a little at a time - more if neededSee Note 4
a few drops of natural food colouring (optional)
To Decorate:
Mini Eggs or other Easter Eggs of your choice
Instructions
Preheat your oven to 180 Degrees C (355 F).
Cream the butter and sugar in a food processor or stand mixer, or with hand-held beaters. You want the mixture to be smooth and creamy, and the sugar to have dissolved.
Add the vanilla, and the eggs (one egg at a time).
Add the almond meal, flour and baking powder. Beat until just combined – scraping down the bowl if necessary.
Spray the Mini Bundt Tin with a little oil, or brush with melted butter to make it easier to remove the cakes.
Divide the mixture between the 12 moulds. A spoon works just fine, but for ease, you could use a piping bag.
Bake in your preheated oven for approximately 12 minutes, or until a skewer inserted into a cake comes out clean.
Allow the cakes to cool in the tin for a few minutes before removing gently to a cooling rack.Allow the cakes to cool completely before decorating.
Serve with a dusting of icing sugar, or the icing. Decorate with some Mini Eggs or Easter eggs of your choice.
Notes
Ensure your butter is softened at room temperature. This will allow you to cream the butter and sugar easily.
For the best flavour I recommend good quality vanilla extract, not artificially flavoured vanilla.
Room temperature eggs allow them to incorporate in the batter more easily.
When making your icing, start with a little water and add more if and when you need it.