Mini Bundt Cakes: Earl Grey Mini Bundt cake with Rose Glaze

When i left Cape town this time after the holidays… I brought back a ton of baking stuff.. things i might and might not find here in india… I bought some rooibus, earl grey-rose tea and this rose syrup to name a few… even tho i have been eye-balling to buy a nordic ware bundt pan for a while now.. i ended up buying these cheaper mini silicone bundt pan for now… (nordic ware is sooooo pricey here to buy!!) 
Earl grey mini bundt cakes (Makes 10 mini cakes) 

Ingredients:

Earl Grey Infused Milk:

  • ​Earl Grey -Rose Tea or any other earl grey tea (loose or tea bag) – 1 1/2 Tablespoon or 2-3 teabags
  • Milk -100ml

Earl Grey Mini Bundt Cakes:

  •  Flour -120gm
  • Butter – 100gm + (a small blob for greasing the pan)
  • Eggs -2 Large
  • Sugar – 100gm
  • Baking Powder – 1 teaspoon
  • Earl grey infused milk – 90ml

Rose Syrup:

  • Rose syrup – 2 tablespoons (If not available use rose water in place of syrup)
  • Rose water – 1 1/2 tablespoon
  • Icing sugar – 125 gm
  • Rose colour (optional)
  • Dried rose petals (optional)

Method:
Earl Grey Infused Milk:

  • In a small pan, add the earl grey leaves to the milk and let it boil. Once boiled let it cool and strain it after it has cooled down. 

Earl Grey Mini Bundt cakes:

  • Preheat the oven to 180 degrees celsius. Prepare the pan by applying a tiny bit of butter.
  • In a large bowl, cream the butter and sugar until fluffy, smooth and pale. 
  • Beat in the eggs one at a time. 
  • Add the milk to this mixture. 
  • Sift in the flour and baking powder into this mixture and fold it in. 
  • Once completely mixed. Pour in the cake batter to about 2/3rd of the cases. 
  • Bake for about 10 minutes, since they are just tiny little cups they bake quite fast. 
  • Once baked, let it cool on a cooling rack. 

Rose Glaze:

  • In a large bowl, Sift the icing sugar.
  • In a small bowl, add the rose syrup to the rose water and mix. 
  • Add this mixture to the icing sugar. Mix well with a whisk until its nice smooth and glossy. Add more icing sugar if the glaze is too thin and more rose water or milk if the glaze is too thick. 

Pour the Rose glaze over the cooled mini bundt cakes placed on a cooling rack. Garnish it with some rose petals (fresh or dried). 
And enjoy with a hot cup of Earl Grey ;) 

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