Mini-bundt cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 3
COOK TIME
72 mins
TOTAL TIME
72 mins

Ingredients

Servings: 6
  • 200 g soft butter or margarine
  • 175 g Sugar
  • 1 package grated orange peel
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 150 g Flour
  • 100 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 50 g Dark chocolate
  • 50 g Raspberries
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, half of the sugar, grated orange peel and salt for about 10 minutes. Separate the eggs. Add the egg yolks one after the other to the fat-sugar mixture. Add milk. Beat the egg whites until stiff and gradually add the remaining sugar.

  2. 2

    Fold the beaten egg white into the fat-sugar-egg mixture. Mix flour, starch and baking powder, sieve onto the mixture and fold in. Halve the dough. Coarsely chop the chocolate. Mix 1 half of the dough with the chocolate and the remaining half with the raspberries.

  3. 3

    Grease 6 coated mini-ball cake moulds (each with a capacity of approx. 250 ml) and dust with flour. Spread the doughs onto 3 moulds each and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 45 minutes.

  4. 4

    Take out and let it cool down for about 10 minutes. Then carefully turn over and allow to cool completely. Dust with icing sugar.

Nutrition Facts

KCAL
620 kcal
CARBS
66 g
FATS
35 g
PROTEINS
9 g

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