insideKENT Magazine Issue 81 - December 2018 | Page 75

Mini Maple Bundt Cakes (serves 12)
Recipe from www.maplefromcanada.co.uk
Ingredients:
• 4 firm clementines or oranges
• 150g soft butter
• 130g caster sugar
• 3 medium eggs, beaten
• 150g self-raising flour
• 30g delicate-tasting golden maple syrup
• 150g icing sugar for glaze
Method:
1. Preheat oven to 180°C, fan 160°C, gas 4.
Butter one silicone swirl 6-cup mould or line
a cupcake tin with 12 paper cupcake cases.
2. Zest 4 clementines or oranges and squeeze
the juice of 1. Reserve a little of the zest for
decoration.
3. Place the butter, caster sugar and maple
syrup in a large mixing bowl and beat until
light and creamy, about 5-7 minutes by hand
or 3 minutes with an electric whisk. Gradually
add the eggs, beating well after each addition;
add a little flour if the mixture curdles. Fold in
the rest of the flour, and clementine zest
leaving some to garnish.
4. Divide half the mixture between the silicone
moulds and bake for 20-25 minutes until
golden brown and just firm to the touch.
Repeat with the remaining mixture if using
the silicone moulds. Allow to cool for 5
minutes then turn out of the mould and put
on a wire rack with baking paper underneath.
5. Sift the icing sugar into a bowl. Add 5-6
teaspoons of the clementine juice to the icing
sugar; beat until it makes a thin, runny icing.
Pour over the warm cakes for decoration.
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