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Mini Bundt Cakes with Low GI Sugar
Low GI Sugar is a fantastic alternative to regular sugar as it is digested and metabolised more slowly. The result of this is a lower and slower rise in blood glucose levels. We are excited to now offer this product in a number of our locally owned stores. Low GI Sugar works great in baked treats, like these amazingly addictive Mini Bundt Cakes! They are lightly drizzled with white chocolate, then topped with a cherry and cranberry compote.
INGREDIENTS
Mini Bundt Cakes
135g organic white flour
100g blanched almond meal
¾ tsp baking powder
¼ tsp bicarb soda
¼ tsp salt
70g Low GI Sugar
4 free range eggs
90g butter, softened
190mL buttermilk
2 tsp vanilla essence
2 tbs orange zest
Cranberry Compote
1 cup fresh cherries, seeded and diced
¼ cup dried cranberries,
diced ¼ cup Inca berries, diced
¼ cup dried strawberries, diced
¼ cup orange juice
2 tbs Low GI Sugar
Garnish
100g white chocolate, melted
1 kiwifruit, peeled and diced
TIME
45 Minutes
SERVES
12
DIFFICULTY
METHOD
Preheat oven to 180°C conventional or 160°C fan forced. Lightly grease the inside of 12 mini Bundt pans with butter.
1In a medium bowl, combine flour and almond meal, baking powder, bicarb soda and salt.
2In a separate bowl, using a hand or bench mixer, cream the butter and sugar until pale and fluffy. Add vanilla essence, then eggs one at a time and blend until well combined. Stir in orange zest.
3Alternate adding the buttermilk and flour mixture, each time stirring gently with a spatula until just combined. Pour the batter equally into the prepared mini Bundt pans.
4Bake for 15- 20 minutes or until the top is firm to the touch and an inserted skewer comes out clean.
Cool in the pan for five minutes then turn cakes out onto a wire rack.
5To prepare cranberry compote:
Dice the cherries and dried fruit. In a small saucepan, combine all compote ingredients and bring to the boil. Gently simmer uncovered for 15 minutes, stirring occasionally.
6To serve:
Place each cake upside down on to a plate. Lightly drizzle with melted white chocolate and top each with 1½ tbs cherry and cranberry compote. Finish with freshly diced kiwifruit.
7Dessert
WHERE TO
FROM HERE?
