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apple brown butter and hazelnut mini bundt cakes


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Description

apple brown butter and hazelnut mini bundt cakes


Ingredients

Scale
  • 150 grams butter
  • 2 eggs
  • 1/2 cup (75 grams) coconut (or brown) sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 cup (250 grams) greek or natural yoghurt
  • 2 tablespoons vanilla bean paste (or extract)
  • 1 cup (125 grams) wholemeal spelt flour
  • 1 cup (150 grams) hazelnut (or almond) meal – nut allergy? replace with 1 cup wholemeal spelt flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, ground
  • pinch of salt
  • 1 pink lady apple, grated
  • to serve – 1 cup caster sugar plus 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 170 (340 F) and grease a 12 hole mini bundt pan with butter (alternatively line a 12 hole muffin tray with papers). Set aside.
  2. Place butter into a small saucepan. Place over medium heat and cook until golden and foaming. The butter will smell gorgeously nutty. Set aside to cool.
  3. Place the eggs, sugar, maple syrup, yoghurt, vanilla and cooled brown butter into a large bowl. Whisk to combine.
  4. Add the spelt flour, hazelnut meal, baking powder, cinnamon, nutmeg, ginger and pinch of salt and using a wooden spoon min to combine.
  5. Fold through the grated apple.
  6. Evenly divide the mixture between the prepared tray. Bake for 12 minutes or until a skewer inserted removes cleanly.
  7. Place caster sugar and ground cinnamon onto a plate and stir to combine. Roll each cake in sugar to coat. Serve still warm.
  • Prep Time: 20 mins
  • Cook Time: 12 mins