Orange and cranberry mini bundt cakes

Name: Orange and cranberry mini bundt cakes
Ingredients: 50 g butter, melted; 115 g unsalted butter; grated zest of 1 lemon; 150 g caster sugar; 150 g free-range eggs; 125 g natural yoghurt; ¼ tsp bicarbonate of soda; 175 g plain flour; 100 g cranberries; juice and zest of 1 orange; 1 cinnamon stick; 2 cloves; 1 star anise; 30-50 g caster sugar, to taste; 50 ml red wine (or cranberry juice); 200 g cranberries; juice of 1 orange; 100 g apricot jam; 10 ml water; 150 g granulated sugar

Test your baking skills with these scrumptious mini bundt cakes, perfect for afternoon tea delights or as small desserts! Bon appetit!

Brought to you by Le Cordon Bleu London

Oo la la... Try these fancy Orange and cranberry mini bundt cakes by Le Cordon Bleu!

Test your baking skills with these scrumptious mini bundt cakes, perfect for afternoon tea delights or as small desserts! Bon appetit!

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Ingredients

For the bundt cakes

50 g butter, melted
115 g unsalted butter
grated zest of 1 lemon
150 g caster sugar
150 g free-range eggs
125 g natural yoghurt
¼ tsp bicarbonate of soda
175 g plain flour
100 g cranberries

For the frosted cranberries

juice and zest of 1 orange
1 cinnamon stick
2 cloves
1 star anise
30-50 g caster sugar, to taste
50 ml red wine (or cranberry juice)
200 g cranberries

For the glaçage

juice of 1 orange
100 g apricot jam
10 ml water

To finish

150 g granulated sugar

Instructions

For the bundt cake

Preheat the oven to 165°C.

Brush the mini bundt pan with melted butter, taking care to get into the crevasses in the tin. Chill to set.

Using a stand mixer or by hand, cream together the butter, orange zest and sugar until pale and fluffy. Gradually whisk in the eggs one at a time. Stir in the yoghurt until just combined, then fold in the bicarbonate of soda and flour.

Place in a piping bag fitted with a medium sized plain nozzle. Arrange a few cranberries in the bottoms of the pan. Pipe a layer of cake batter on top, taking care to get in between the cranberries, top with a few cranberries, then top with more cake batter until each tin is about ¾’s full. Place onto a baking tray and bakefor 15 - 20 minutes, or until golden brown and well risen.

Cool in the pan for 5 minutes, then remove from the moulds and leave to cool completely on a wire rack.

For the frosted cranberries

Reduce the oven to 160°C.

In a baking dish, add all the ingredients, except the cranberries, and mix well.

Add the cranberries then carefully coat with the wine (or cranberry juice).

Cover the baking dish with a disk of baking paper and bake until the cranberries are starting to swell, about 10 - 15 minutes.

Remove from the oven and gently stir then allow to cool.

Drain cranberries and lay them out on a piece of parchment paper. Once completely cold, pat dry to remove any excess moisture, then roll into granulated sugar.