Hazelnut orange mini Bundt

Upon going through my cake pans and trays I realised that I had neglected this mini Bundt pan for quite a while.  Hmmm, time to take it out and make use of it.  These mini Bundts were soft and moist with a nutty texture and weren't overly sweet, just right for breakfast or to serve for tea.  The ingredients are a slight resemblance to that for Friands.

Recipe for Hazelnut orange mixed fruit mini Bundt

Ingredients


• 180 gm melted butter
• 75 gm plain flour
• 150 gm icing sugar
• 150 gm hazelnut meal
• 2 tsp finely grated orange rind
• 5 egg whites
• 80 gm dried cranberries (chopped)
• Icing sugar for dusting
Method


1. Sift flour and icing sugar into a mixing bowl.
2. Add hazelnut,orange rind, stir to combine.
3. Place the egg whites into a bowl and whisk with a ball whisk till lightly frothy.
4. Add in the hazelnut mixture and stir to combine.
5. Fold in the melted butter and chopped cranberries, stir well to combine.
6. Spoon mixture into greased and floured mini bundt pan, filling 2/3 full.
7. Bake for 20 to 25 mins. till golden brown or till skewer inserted comes out clean.
8. Remove from oven and let cool in pan for about 15 mins., before unmoulding and cooling completely on a wire rack.
9. Dust with icing sugar before serving.
10. Yield :  12 mini Bundt cakes.









I'm linking this post to the Little Thumbs Up event, theme for this month is 'Orange', organised by
Zoe of  Bake for Happy Kids. and  Doreen of  My Little Favourite DIY
and hosted by  Ann of  Anncoojournal