I love Nordic ware bundt tins because they are strong, durable and have some beautiful designs which show up when a cake is baked. I bought a nordic ware mini heritage bundlette tray and I could not wait to try out a mini heritage bundlette recipe for this tray. You can read more about my mini heritage bundtlette tray here Nordic ware mini heritage bundtlette tray Baking with nordic ware is so much fun because I love to see the cakes imprinted in the designs.
Anyway I eventually got to use my Nordic ware mini heritage bundlette tray and I was really impressed with the results as I have been with all my other Nordic ware bundt tins.
This recipe makes 6.
- 150 grams caster sugar
- 63 ml vegetable oil or sunflower oil
- 125 ml plain yoghurt
- 100ml milk
- 1 medium eggs
- 1 tablespoon lemon juice
- 1-2 tablespoons milk
- 25 grams unsweetened desiccated coconut
- 1 teaspoon vanilla extract or seed of half of a vanilla bean
- 200 grams self raising flour
- 1/2 teaspoon salt
Syrup for the cake (optional)
- 50 ml water
- 50 ml caster sugar
- seeds from half a vanilla pod or vanilla extract
- Preheat oven to 180 Celsius
- Melt some butter and brush the inside of the Nordic ware mini bundtlette tray and flour it , this will stop them from sticking.
- Mix all the dry ingredients together in a bowl and mix the wet ingredients together separately in a jug.
- Pour the wet ingredients into the dry and stir until smooth.
- Divide the mixture between the tray and bake for 25-30 minutes until slightly brown on top. Test with a toothpick to check if they are ready. If it comes out clean they are ready.
- Make the syrup by boiling the water, vanilla seeds and sugar
- When the cakes are out of the oven prick them all over with a toothpick and spoon the syrup into the cakes whilst they are still hot.
- Leave them in the tray for about 5 minutes and then use a cooling rack to flip the cakes onto the cooling rack and leave them to cool completely.
- You can decorate them by drizzling some water icing or dusting them with icing sugar.