I bought this William Sonoma mini bundt cake tin last year and to be honest, I struggle with it. The cakes do turn out pretty but it is so difficult to clean. I literally use a tooth brush and spend 15 minutes trying to get rid of all the scraps. An absolute nightmare. Besides the washing up, I had lost count of the number of times when my cake got destroyed by getting stuck to the pan. Hence, I rarely use this cake pan.

The ingredient of the week is maple syrup. Today, I’ve decided to take the chance to use this difficult cake pan and this time I made sure that I greased the pan properly with oil and flour. Despite my efforts, there were bits and pieces of the cake that got stuck again. Although it does not look perfect, it tasted perfect!

Ingredients

1. 100g almond meal
2. 100g self raising flour
3. 50g caster sugar
4. 60ml maple syrup
5. 2 eggs lightly beaten
6. 100g melted butter (unsalted)
7. 1/2 tsp vanilla essence
8. 1/2 tsp cinnamon powder
9. 50ml milk

For the maple syrup glaze

1. 80ml maple syrup
2. 25g brown sugar
3. 50g unsalted butter

Directions

Preparation time: 15min
Baking time: 20min or when the skewer comes out clean

1. Preheat the oven to 160 degrees
2. Grease and prepare a 6 case mini bundt pan (alternately you can use a 12 case muffin pan)
3. Place the almond meal, flour, cinnamon powder and caster sugar in a large bowl and stir to combine
4. Add the eggs, butter, maple syrup, milk and vanilla, and whisk until smooth
5. Divide the mixture evenly between the mini bundt pan
6. Cook for 20 minutes or until cooked when tested with a skewer
7. Turn out onto a wire rack to cool completely

To make the maple syrup glaze

1. Place the maple syrup, sugar and butter in a small saucepan over low heat and cook, stirring, until the butter is melted and the sugar is dissolved
2. Once the cake is cooled, pour the maple syrup glaze over the cake before serving

There you have it! Mini maple syrup bundt cakes