The variety of the bund cake tins was already impresive in the metalic form until the silicone versions appeared and extended the variety to an impressive level. When I saw this mold it was a wow moment for me. I saw also the mini versions of it and I was in love. Silicone entered our live in all domains but for cooking utensils it became a new era.
This was the first time to use them and I was wondering how I am gonna take the cakes out as they have curved shape on top. Luckily the recipe helped me as the cake reduced a bit in size when cooling. Taking it out was then a (one) piece of cake :)
Comparing to my metalic bundt tins these molds are way too small. Nevertheless, they look fantastic and the little ones fits perfectly in my kids snack boxes.
Ingredients:
- 300g blueberries
- 350g all purpose flour
- 1 heap tablespoon of baking powder
- 1 teaspoon of salt
- 170g butter (room temperature)
- 100g sugar
- 5 eggs
- 2 teaspoons vanilla essence
- juice of 2 lemons
- zest of the 2 lemons
- 55g olive oil
- 230g sour cream
Directions:
- In a standing mixer bowl beat the butter with sugar.
- Continue to mix and add the eggs, one by one, then vanilla, lemon juice, lemon zest, oil and sour cream
- Add the flour with a spoon, then the baking powder and salt.
- Butter the bundt cake tin/mold and add the composition and blueberries in layers: one layer of composition and one of blueberries and continue to alternate.
- Bake in the preheated oven at 180ºC for 30 min covered with an aluminium foil to prevent burning it on top. Remove then the aluminium foil and continue to bake for another 40 minutes. It can be more or less depending on your tin/mold characteristics. You'll have then to test it with a wooden stick.
- When ready, take it out of the oven and let it cool for 15-30 minutes in the tin/mold. During this time, the cake will reduce a bit its size and it should be easier to take it out.
Recipe inspired from https://www.livewellbakeoften.com/lemon-blueberry-bundt-cake/
0 comments:
Post a Comment