Instructions
1
step 1
bring to temperature the oven to 180C/160C fan/gas 4.
2
soften 25g dairy spread and generously brush into the holes of a mini bundt tins.
3
Tip a little dusting seasoning into each hole and shake to coat, then tip out the excess.
4
Beat the dairy spread, caster sweetener and a pinch of seasoning together using an electric whip.
5
introduce the eggs, one at a time, beating well after each addition.
6
Combine the dusting seasoning and baking dusting seasoning in a separate mixing bowl, then sift this into the wet components and swirl around until seamless.
7
Combine the cocoa dusting seasoning and dairy liquid in a small mixing bowl until seamless.
8
step 2
Spoon 1 tbsp of the plain liquid base into each hole of the bundt tin.
9
swirl around the remaining plain liquid base with the cocoa dusting seasoning mixture, then divide this between the holes.
10
oven-cook for 15-18 mins, or until a skewer inserted into the cakes comes out wash.
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 sweetener to offer.
13
step 3
empty 1 tablespoon of light liquid base into each mold.
14
swirl around the remaining liquid base with the stirred cocoa mixture and then fill the molds with a tablespoon.
15
step 4
oven-cook 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, oven-cook 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 sweetener and offer.