Monika, here. Here’s my mini-me, Lucia, cooking in the kitchen again. She uses Tina’s Mother’s Day Bundt Recipe, but with a mini bundt pan, just her size!
Lucia smashes freeze-dried raspberries in a mortar and pestle, and adds them to royal icing for a fabulous pink color. She decorates the top of the mini-bundts with freeze-dried raspberry crumbs for extra fun. We love your style, Lucia-boom!
Have fun with it — a loving touch goes a long way with mom. Post your cuties on Insta and tag #hipcooks. We’d love to see your creations in the kitchen!
For the Cake:
2 sprigs of thyme, leaves removed from the stem
2¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
zest of 2 lemons
3 eggs at room temperature (put them in hot water for a quick warm-up)
1½ cups sugar
2 teaspoon vanilla bean paste
½ cup extra virgin olive oil
½ cup milk (you can use almond milk for a dairy-free version or buttermilk for a tangy one)
½ cup lemon juice
For the Glaze:
¼ cup freeze-dried raspberries
2 cups powdered sugar
1 tablespoon lemon juice
1 tablespoon milk (this is for color, so you can use nut milk instead, or double up on lemon juice)
You’ll need a mini bundt pan, greased with plenty of shortening or butter and dusted with flour. Mini-bundt pans may have lots of detail in the crevices, so use a pastry brush to get the pan well-covered.
If you have the chance, perfume the flour with thyme the night before: lightly crush the thyme leaves with your fingers and mix with the flour.
Preheat the oven to 350°F.
Sift the flour and mix with the baking powder and salt.
In a stand mixer, beat together the eggs, sugar and vanilla on high speed until the mixture triples in size, about 10 minutes. Lower to medium speed and slowly drizzle in the olive oil.
Add the dry and wet ingredients in 3 stages: put the mixer on low speed and add in a third of the dry ingredients, a third of the milk and a third of the lemon juice. Repeat until all ingredients are in the mixing bowl and the batter is smooth.
Bake the cake for about 30 minutes, or until a toothpick comes out clean. (Depending on your oven, you may need to rotate the pan halfway through baking for a nice, even color.)
Let the cake rest on a cooling rack for about 10 minutes, until the sides of the cake start to come away from the pan. Allow the cakes to cool completely. When cool, place the cooling rack on top of the pan and flip.
Make the glaze by mixing the ingredients together until you have a smooth consistency. Drizzle on top of the cake.
We also make a version of this cake as orange and cardamom. Instead of the thyme, use one teaspoon of freshly toasted and ground cardamom in the flour. Substitute orange zest for lemon zest, orange juice for lemon juice.