What happens when you have a sinus infection and spend the week binging the last few seasons of the Great British Bake Off? Lots of inspiration and totally crushing on Selasi. I spent the rest of the week dreaming of madeleines.
The weekend finally comes and I’ve got my sense of smell back, thought of a madeleine recipe, but my madeleine pan has disappeared. I marie kondo’d it back in January and totally forgot. I kept the 30 lipsticks, but drew the line at the madeleine pan.
Nevertheless, I persisted and adapted my recipe to mini bundt cakes. These cakes serve perfectly with some tea.
Yields: 24-30 mini bundt cakes
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 3 eggs
- 3/4 yogurt (I like to use the full fat, not a fan of the non fat yogurt
- 1/2 t almond extract
- 1 t vanilla extract
- 18-20 raspberries
- 2-3 tablespoons powdered sugar for decorating
- In a saucepan, slowly melt butter until it starts to separate and brown. Pour into a counter until cool and solid.
- Pre-heat oven at 350 degrees.
- Spray cake pan with cooking spray
- Mix together flour, baking soda and salt in separate bowl.
- In a stand mixer or with a hand mixer, cream the butter and sugar on medium for 3-5 minutes.
- Add eggs, almond and vanilla extract and mix until combined.
- Add in yogurt and flour and mix until combined.
- Drop batter into bundt pans. Only fill about 3/4 of the way.
- Bake for 15-20 minutes. Insert a toothpick into a couple of cakes to make sure they come out clean.
- Remove from the oven and place cooling rack on top of pan then turn over. Cakes should come out easily.
- Drop some raspberries on each cake then sprinkle powder sugar using a sieve.
- Cakes can be frozen and used at a later date.