Recipe: Mini Nectarine Bundt Cakes

Bundt Cake:

2 tbsp softened unsalted butter

200 g plain flour

120 g golden caster sugar

1 tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

1 large egg

140 ml nectarine or peach yogurt

4 tbsp coconut oil melted

105 ml milk

3 nectarines, chopped finely

Elderflower Icing:

150 g icing sugar

2-4 tbsp milk

2 tbsp elderflower cordial

Zest of 3 limes

Allergens highlighted in bold

Preheat the oven to CircoTherm® 165°C. Take a 12-hole mini bundt pan and grease it thoroughly with the softened butter. Put to one side.

In a large bowl, mix the flour, sugar, baking powder, bicarbonate of soda, and salt until combined. Add in the egg, yogurt, coconut oil and milk. Mix, using a spatula until everything is just combined.

Gently stir in the chopped nectarines.

Spoon the batter into a piping bag (no tip required) or a sandwich bag with the corner cut off. You want the hole to be approx. ¾ inch. This makes it easier to fill the bundt moulds. Pipe the batter into each hole.

Place in the oven and bake for 12-14 minutes, until an inserted skewer comes out clean. Once cooked, cool for 10 minutes in the tin, then invert onto a wire rack and allow to cool completely.

When the bundt cakes are cool, make the icing. Whisk together the icing sugar, 2 tbsp of the milk and the elderflower cordial until combined. Add a little more milk if required, until you get a consistency that will coat the back of a spoon.

Drizzle the icing over the bundt cakes and sprinkle on the lime zest before serving.