Makes 24 mini bundts
A few weeks ago, my neighbour Luce returned from one of her adventures with a big bag of mandarins picked straight from the tree. The mandarins were the sweetest, juiciest and most seed-free mandarins you ever did see and my mind was a-boggling as to what I could and indeed, what I would do with them.
Growing up in the mother country, mandarins were the taste of Christmas and it’s mandarin season right now in Australia and at my house it’s Christmas in July! Do you know what I call that? Cooking kismet, that’s what it is!
So that’s how these mini bundt cakes came to be. They’re super simple to make, with or without a Thermomix and they taste good. Really, really good. Now, if you don’t have yourself one of those fancy mini bundt tins, no drama, mandarin farmer! Simply use a cupcake tin or if you prefer one big cake rather than lots of small ones, you can use a big bundt tin instead. Just remember, if you use the larger tin, you’ll need to extend the cooking time by another 20-25 minutes.
With the crunchy glaze and the subtle sweetness of the mandarins, you’re in for a treat! Don’t delay, get your mandarins today!
Ingredients – Traditional
¾ cup (180ml) vegetable oil
2 eggs
Rind of 1 mandarin, finely grated
Juice of 3 mandarins
1 cup (280g) thick natural yoghurt
220g caster sugar
2 cups (300g) self-raising flour
FOR THE MANDARIN FROSTING
60g granulated sugar
Juice of two mandarins
How to
- Preheat oven to 180°C/160C fan-forced. Grease 2 x 12 hole mini bundt tins. Liberally grease and lightly flour each hole of the bundt tin.
- Place the oil, eggs, yoghurt, sugar and mandarin rind and juice in a bowl and whisk to combine.
- Sift over the flour, and stir until smooth.
- Fill each hole just over half way full, taking care not to overfill.Bake for 10 -15 minutes, until golden and when a cake tester inserted into the cakes comes out clean.
- Allow cakes to cool slightly and carefully remove from the tin.
- To make the mandarin frosting, gently stir together the sugar and mandarin juice.
- Spoon over the cakes and allow to set.
Ingredients – Thermomix
220g raw sugar
180g vegetable oil
2 eggs
Rind of 1 mandarin, finely grated
Juice of 3 mandarins
280g thick natural yoghurt
300g self-raising flour
FOR THE MANDARIN FROSTING
60g granulated sugar
Juice of two mandarins
How to
- Preheat oven to 180°C/160C fan-forced. Grease 2 x 12 hole mini bundt tins. Liberally grease and lightly flour each hole of the bundt tin.
- Mill the sugar for 10 seconds on speed 9.
- Add the oil, eggs, yoghurt, sugar, flour and mandarin rind and juice and mix for 10 seconds on speed 4.
- Scrape down sides of bowl. If necessary, mix for another 5-10 seconds on speed 4.
- Fill each hole just over half way full, taking care not to overfill. Bake for 10 -15 minutes, until golden and when a cake tester inserted into the cakes comes out clean.
- Allow cakes to cool slightly and carefully remove from the tin.
- To make the mandarin frosting, gently stir together the sugar and mandarin juice.
- Spoon over the cakes and allow to set.
