Ingredients
- 350 gram flour
- 1 packet baking powder
- Pinch of salt
- 2 eggs
- 1 packet vanilla sugar (7 gram)
- 125 gram white caster sugar
- 130 gram butter on room temperature
- 2 kaki’s
Kitchen equipment needed
- Oven
- Mini bundt cake pans
- Silicone brush
- Small knife
- Blender
- Medium-sized bowl
- Silicone spatula
- Piping bag
- Electric mixer
- Wooden skewer
- Cooling rack
Preparation — 5 minutes
GREASE the mini bundt cake pans with butter. PRE-HEAT the oven to a temperature of 190 degrees celsius or 370 degrees fahrenheit.
PEEL the kaki’s, then puree using a blender. MAKE sure the kaki is as smooth as possible. MIX flour with baking powder, then add in a pinch of salt.
Baking the mini kaki bundt cakes — 15 minutes
MIX eggs with sugar, vanilla sugar and butter using an electric mixer into a smooth and light mixture. THIS will take a few minutes. MIX the pureed kaki, then stir the flour mixture through it using a silicone spatula. THE easiest way of filling up the bundt cake pans is by adding the mixture into a piping bag. FILL the mini bundt cake pans 3/4th full with the mixture. The cakes will rise while baking.
BAKE the mini kaki bundt cakes for about 10 minutes in the pre-heated oven. CHECK if the cakes are done by piercing a wooden skewer into it, then pull it out. If the wooden skewer stays clean, the cakes are done. LIGHTLY dust with powdered sugar, enjoy!
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