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Mini Espresso Bundt Cakes

Recipe by Rewati Kulkarni / @seulfood_
Course Dessert
Prep Time 1 hour 15 minutes
Bake 20 minutes
Servings 12 mini cakes

Ingredients

Bundt Cakes

  • 3/4 cup cake flour, plus more for dusting the bundt pan
  • 1 egg
  • 1/4 cup olive oil, plus more for greasing the bundt pan
  • 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp instant espresso
  • 3/4 tsp baking powder
  • 1/4 tsp Hedessent Tahitian Bean Flavour Drops
  • 1/4 tsp salt
  • 5 drops Hedessent Mocha Flavour Drops

Caramel Icing

  • 1/3 cup powdered sugar
  • 1 tbsp whole milk
  • 6 drops Hedessent Tahitian Bean Flavour Drops
  • 6 drops Hedessent Caramel Flavour Drops
  • Brown/dark orange food colouring (optional)

Bergamot Whipped Buttercream

  • 1/2 cup unsalted butter, softened at room temperature (110g / 1/4lb)
  • 1/3 cup confectioner's sugar
  • 1/3 cup granulated brown sugar
  • 2 1/2 tbsp heavy whipping cream (36g)
  • 5-6 drops Hedessent Bergamot flavour
  • 4 drops Hedessent Tahitian Bean
  • Pinch of salt

Garnish (optional)

  • Dried citrus peel or dehydrated citrus wheels
  • Citrus powder (from crushed dried peels)

Instructions

Bundt Cake

  • Preheat the oven to 360° F.
  • Lightly oil and dust the mini bundt cake mold pan, or any other mold of choice, with flour.
  • Whisk the oil, milk, vanilla, and sugar in a medium bowl. Add the egg and whisk well.
  • Add the flour, salt, and baking powder and mix gently till the batter just about comes together. Be careful not to over-mix.
  • Scoop little dollops of the batter into the oiled and dusted molds.
  • Bake for 15 minutes, then increase time in increments of 5 minutes as needed, until a skewer inserted into each cake comes out clean. Let the cakes cool completely on a wire rack for at least an hour before decorating.

Caramel Icing

  • Mix all the ingredients to form a smooth, pourable icing.

Bergamot Whipped Buttercream

  • Add the butter and brown sugar to a mixing bowl and beat on high speed until the butter is creamed fully. The texture should feel smooth – there should be very minimal granularity in the mix.
  • Add the powdered sugar and beat on high speed again till fully integrated and smooth.
  • Add remaining ingredients and beat on medium-high speed to form a smooth, pipeable buttercream. Cover the bowl with plastic wrap and set aside at room temperature until it’s time to pipe on the cakes.

Garnishes - Optional

  • Peel a few oranges or mandarins and rub the peels with a little sugar.
  • Dry them in the oven at 200° – 220° F, right after the cakes have baked. Or, you can also microwave the peels on high heat in increments of 30 seconds until the peels are almost entirely crisp.
  • Leave them out to air dry on a paper towel until you are ready for assembly.. Crush some of the peels using a mortar and pestle or blitz them in a blender/processor to make a citrus powder to dust over your cakes for a little added flair!

Assembly

  • Once the bundt cakes have completely cooled down, pipe swirls of buttercream over each one, drizzle the caramel icing liberally.
  • Top with a piece of garnish and finish by dusting some citrus powder, if using.