Prep Time:30 minutes
Cooking Time:30 minutes
Here is the recipe for my signature mini bundt cakes. In the bakery we fill with a compote which we adapt to suit each season. Here I’ve given you two options for the filling (rhubarb and apricot) – but feel free to use any of your favourite fruits.
The season of rhubarb spans for months. Forced rhubarb (the vibrant pink variety) appears mid winter, usually around January until March. Then not long after we are graced again with the homegrown variety until July. Rhubarb is fantastic ingredient where its sharp flavour makes it a perfect and welcome contrast in baking. It’s somewhat sad when the rhubarb season closes, but during the summer months we are spoilt with a glut of fruit. This August in the bakery we decided to swap rhubarb for apricots, and in return we have a lovely compote that is vividly orange and deeply flavoured.
We fill our ginger bundt with compote, then top it with my signature vanilla buttercream and what you get is a lovely moist and warm ginger cake, and sweetness from the buttercream, balanced perfectly by a tangy compote that brings the entire thing together.
150g unsalted butter, softened
150g light brown sugar
260g self raising flour
3tsp ground ginger
260g golden syrup
225g stem ginger, chopped
Mini bundt cake tray with 12 holes, buttered or sprayed liberally with cake release spray
400g fruit of choice, chopped
65g sugar, or more to taste
100g unsalted butter, softened
300g icing sugar, sifted
1 tsp vanilla extract
75ml double cream
- Beat the butter and sugar together
- Add the eggs, one by one, and the golden syrup – don’t worry if it splits!
- Add dry ingredients until incorporated and then add the chopped ginger
- Measure out the mixture using a shallow ice cream scoop (you want the mould of the bunt cake to be just over half way full)
- Bake at 180 degrees for at least 30 minutes
- Let them cool completely, then fill with fruit compote and pipe on vanilla buttercream using a star nozzle. We decorate our bundts with dehydrated fruit pieces – but decorate as you wish!
- Place the chopped fruit pieces into a blender until broken up
- In a saucepan, combine the fruit and sugar and bring to the boil
- Let the mixture simmer away until thickened up slightly
- Allow to cool to room temperature and then keep in the fridge until needed (where it will keep for up to two weeks in a sterilised jar)
Follow the recipe here