Description
apple brown butter and hazelnut mini bundt cakes
Scale
Ingredients
- 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
- 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.
- 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.
- Place the eggs, sugar, maple syrup, yoghurt, vanilla and cooled brown butter into a large bowl. Whisk to combine.
- Add the spelt flour, hazelnut meal, baking powder, cinnamon, nutmeg, ginger and pinch of salt and using a wooden spoon min to combine.
- Fold through the grated apple.
- Evenly divide the mixture between the prepared tray. Bake for 12 minutes or until a skewer inserted removes cleanly.
- Place caster sugar and ground cinnamon onto a plate and stir to combine. Roll each cake in sugar to coat. Serve still warm.