Macadamias add lots of natural goodness to these sweet little cakes and also make a delicious chocolate-free alternative to traditional Easter eggs.
Ingredients
Mini bundt cakes
- 2/3 cup macadamias
- 1 1/3 cup plain flour
- 3/4 cup caster sugar
- 1 tbsp baking powder
- 2 eggs
- 60 g butter melted and cooled
- 2 tbsp macadamia or vegetable oil
- 3/4 cup milk
Blueberry glaze
- 125 g blueberries
- 3/4 cup icing sugar
To decorate
- 24 macadamias whole
- Edible sugar flowers and leaves
Instructions
Mini bundt cakes
- Preheat the oven to 180°C. Place an 8 mini bundt cake capacity silicone mould on a baking tray. Place the macadamias, flour, sugar and baking powder into the bowl of a food processor and pulse until the mixture becomes a flour-like consistency. Do not over-process or the mixture will start to stick together. Coarse macadamia pieces are ideal. Place the flour mixture into a large bowl.
- In a separate bowl, lightly whisk together the eggs, butter, oil and milk. Add to the dry ingredients and stir to combine, taking care not to over-mix. Spoon into the mini bundt moulds so that they are ¾ full. Bake for 10-12 minutes, until puffed and cooked through when tested with a skewer. Cool in the mould for 10 minutes before removing to a wire rack to cool completely.
Blueberry glaze
- Combine the blueberries and icing sugar in the bowl of a food processor and process until smooth.
To decorate
- Generously drizzle blueberry glaze over each bundt cake. Dip the bottom of the edible sugar flowers into the glaze and stick immediately onto a whole macadamia, holding in place for about 30 seconds until the icing sets and the flower stays in place. Place the whole macadamias in the centre of the cake and decorate with little leaves if desired.
Nutrition
Calories: 368kcalCarbohydrates: 52gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 44mgSodium: 194mgPotassium: 143mgFiber: 2gSugar: 34gVitamin A: 117IUVitamin C: 2mgCalcium: 145mgIron: 2mg