Wealden Times | WT186 | August 2017 | Wedding supplement inside

Food
Mini Cherry
Bundt Cakes
Makes 10-12 mini bundt
Prep time: 20 mins
Cooking time: 15 mins
• 125ml whole milk
• 150g plain flour
• 125g caster sugar
• 2 large eggs
• 75g melted butter
• 1 tsp almond extract
• 1 tsp bicarbonate of soda
• a good handful of fresh
cherries, de-stoned and cut
in half (reserve any juice
left from de-stoning)
• 175g icing sugar, for drizzle
1. Pre-heat oven to 170˚C.
Grease and flour mini bundt
tins and pop into the fridge.
2. Place flour and bicarbonate
of soda into a bowl and
stir in the sugar. Add eggs
into the middle with the
melted butter and almond
extract. Mix together and
then add the milk and
continue mixing until
the batter is smooth and
glossy. Add in the cherries
and give it a swirl.
3. Pour until ⅔ full into the
cold prepped tins making
sure all the mixture reaches
all corners of your bundt
tin. Give a little bang on
the work surface to even
out. Place in the oven for
12-15 minutes and check
with a skewer when cooked.
4. Cool on a wire rack in
their tins and then turn
out when cool enough to
handle. Mix icing sugar
with water or lemon or
even cherry juice (left from
de-stoning) until mix is
still slightly runny. Drizzle
artfully over your bundt!
Find out more about
Hamerton+Jones at
hamertonjones.com
125 wealdentimes.co.uk