Ingredients
125 grams butter melted
2 large eggs
1/2 cup milk or milk alternative
1 teaspoon vanilla
1 cup of plain flour or Gluten Free Flour
1/2 cup castor sugar
1/2 cup coconut
1/4 cup ground almonds
1 1/4 teaspoons baking powder
Method
Preheat oven to 160c regular bake
Grease the Mini Bundt Tray (we recommend the Le Creuset Mini Bundt Tray)
Cakes
- Whisk butter, eggs, milk and vanilla together
- Combine dry ingredients in a large bowl and whisk in the milk mixture gradually, ensuring that there are no lumps of flour in the batter
- Divide the batter between the tins and bake for about 20 minutes, or until firm and a skewer inserted comes out clean
- Leave in the tins for 15 minutes then tweak each cake with your fingers to release them. Place on a cooling rake to cool inside down so the dome shows
The cakes can be made two days ahead of assembly. Store in an airtight container.
Decorate
- Spoon lemon icing over the cakes, letting it drizzle down the sides
- Top with shredded lemon peel
