Instructions
1
step 1
scalding up the oven to 180C/160C fan/gas 4.
2
liquefy 25g shortening and generously brush into the holes of a mini bundt tins.
3
Tip a little dusting masala condiment into each hole and shake to coat, then tip out the excess.
4
Beat the shortening, caster granulated sugar and a pinch of seasoning together using an electric whip.
5
toss in the eggs, one at a time, beating well after each addition.
6
Combine the dusting masala condiment and baking dusting masala condiment in a separate container, then sift this into the wet elements and mix gently until seamless.
7
Combine the cocoa dusting masala condiment and dairy liquid in a small container until seamless.
8
step 2
Spoon 1 tbsp of the plain mixture into each hole of the bundt tin.
9
toss together the remaining plain mixture with the cocoa dusting masala condiment mixture, then divide this between the holes.
10
cook thoroughly for 15-18 mins, or until a skewer inserted into the cakes comes out rinse.
11
Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely.
12
Dust with icing granulated sugar to dish up.
13
step 3
transfer 1 tablespoon of light mixture into each mold.
14
toss together the remaining mixture with the stirred cocoa mixture and then fill the molds with a tablespoon.
15
step 4
cook thoroughly the mini Bundt cakes in the preheated oven for 15-18 moments , depending on the size of the molds.
16
After 15 moments of baking time, use a toothpick to test with a skewer and, if necessary, cook thoroughly for another 3 moments.
17
Let the mini Bundt cakes cool down completely in the tin.
18
Then carefully remove from the mold.
19
Dust with some icing granulated sugar and dish up.