There are beautiful blogs on my reading list that always amaze me with an original post and a special twist. I know how much time it can take to figure out exactly how to express what you want to say, and I think I’m not alone when I say I’m glad some others take this time and do this so lovely. It’s always nicer to read a passionate, detailed description of something than boring non-info like ‘this is a recipe for a cake. try it…’, right?!
Although I as well like to rattle on and give full descriptions when I think I’ve made something amazing, this time I’ll keep it a bit shorter and will not exaggerate. I think I’ll save that for a more over-the-top post. I promise those will come…! =)
These lovely moist cakes are called ‘babybundts’ - please don’t ask me why, because I really don’t know… - and I found the recipe in Nigella Lawson’s ‘How to Be a Domestic Goddess’
They are very easy to prepare and will not leave you with much of washing-up. I loyally obeyed to all the instructions - only I did add a good handful of raisins to the batter, which gave a nice extra bite.
I think this is a very good alternative for a normal plain cake; it’s quite basic and light, but the yoghurt gives it a twist and makes it very fresh and slightly sticky. This pairing with the sweet sugary icing is truly delicious…
Babybundts (makes 6)
- 125 g natural yoghurt
- 75 g salted butter, melted
- 2 large eggs
- rind of 1 lemon
- 150 g all-purpose flour
- 50 g (a good handful) raisins
- ½ tsp baking soda
- pinch of salt
- 125 g granulated sugar
- 200 g icing sugar
- juice of 1 lemon
1. Preheat the oven to 170° C and grease generously 1 mini-Bundts form for 6 - or if you don’t have that, muffin tins or little oven bowls
2. Mix in a measuring cup yoghurt, melted butter, eggs and lemon rind.
3. Mix in a large bowl flour, baking soda, salt and sugar.
4. Spatula the wet ingredients in the dry ones and mix well. Fill the prepared tins (half full!) and bake for 25 to 30 minutes.
5. Leave them to cool a bit before taking them out their forms (otherwise they’ll brake! but don’t wait too long, or they’ll be glued to their tins forever…) place with the flat side down, on a rack to cool.
6. For the glace, sift the icing sugar above a bowl and pour in enough lemon juice so you will get a thick glace. Cover the cakes with it and let it drip a bit down the sides.
Of course you can use all sorts of other citrus fruit for variation, oranges for example, or maybe lime and grapefruits…