Oh Spring, I've been waiting for you! I wanted to bake something special for the arrival of this new season, so I decided to make a batch of these super cute mini bundt cakes. These cakes are moist, fragrant, and, in my opinion, quite beautiful to behold!
I love how the flavors in these cakes come together in a way that seems familiar, but also exciting and new. I don't use rose water very often, but I love bringing it out whenever a recipe's flavor profile calls for its compliment. That's one thing I love about baking: sometimes the smallest flavor change can make a recipe feel totally new. In this case, I just took a simple vanilla cake, added a few extra flavors, and quickly ended up with- something fresh and enticing!
I was recently given a copy of Sweet & Vicious by Libbie Summers, whose book is not only hilarious, but it also encourages the reader to explore and expand their comfort levels with baking (something of which I am a huge fan). Libbie's book is filled with wonderful tips and advice on how to be fearless in the kitchen; but most importantly she wants baking to be creative and fun for everyone. I have really enjoyed this book, and I am happy to announce that I'm giving away of copy of it! In addition, I'm giving away a copy of my new book On Toast, which features 100 seasonal recipes to inspire you next time you want a slice of toast. Head to my instagram now to enter for a chance to win these two books! Contest ends on Thursday, March 24th.
Vanilla Bean & Rose Water Mini Budnts
Adapted from Libbie's Sweet & Vicious
1/4 cup + 2 tablespoons milk
1 vanilla bean pod, seed removed
6 tablespoons unsalted butter, at room temp, plus more for greasing
zest of one lemon
1/4 teaspoon rose water
3/4 cup + 2 tablespoons sugar
1 1/4 cup + 2 tablespoons cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 large egg whites, at room temperature
chopped pistachios & dried rose petals, for garnish
Equipment: standing mixer, 6 cup mini bundt pan, micro plane zester
In a small saucepan over medium heat, pour in the milk and add the vanilla bean seeds and pod. Allow the mixture to come up to a simmer, then remove from heat and let cool to room temperature.
Preheat the oven to 350°F. Butter mini bundt pan; set aside.
In the bowl of a standing mixer fitted with a paddle attachment, sift together the flour, sugar, baking soda, and salt. Set mixer to a low speed for a few seconds (to mix the flour) then and the butter, milk mixture, and lemon zest, and beat on low speed until combined. Increase the speed to medium and mix for 1 minute.
Add 2 egg whites and beat on medium speed for 30 seconds. Scrap down the sides of the bowl (if needed), then add the rose water, and remaining egg white and beat for another 30 seconds.
Pour about 1/2 cup batter in each mold. There might be a little batter left over, which you can bake off later if you like. Place bundt pan in the oven and bake for 16-20 minutes, or until a toothpick inserted into the cake comes out clean.
Allow bunds to cool before removing from pan, then drizzle with glaze and garnish to liking.
3 tablespoons milk
1 1/4 cup powdered sugar
Sift powdered sugar into a small bowl, then add in the milk and combine with a fork, or whisk. Add a bit more powdered sugar if you prefer a thicker glaze.