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These little Bundt Cakes are special because they are shaped like cupcakes to be eaten in small bites. They are cupcakes shaped like a crown and embossed so that they have a special shape.
Today's recipe has ground almonds for a special flavor. We have also added a perfect pink glaze to make them much more appealing to the eye.
The decoration is very tempting with its strawberries, mint leaves and chopped pistachios. If you also want to know how the recipe is made step by step, we have a demonstration video so you don't miss any details.
Almond Bundt Cake with Strawberries
These cupcakes called Bundt Cake are ideal as a dessert, breakfast or snack. They are made with ground almonds and decorated with a special glaze, strawberries, mint leaves and pistachios.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 345
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Bundt cake
- 120 g of wheat flour
- 100 g of sugar
- 2 eggs
- 50 g of ground almonds
- 1 teaspoon vanilla extract
- 1/4 teaspoon of baking powder
- 1/4 teaspoon baking soda
- 1 pinch of salt
- A little butter to grease the molds
Glazed
- 60 g of cream cheese type Philadelphia
- 75 g icing sugar
- 2 tablespoons of milk
- A drop of red liquid food coloring
Decor
- Strawberries
- Mint leaves
- Chopped pistachios
Preparation
We heat the oven to 180 °. In our Thermomix glass we are going to make the Bundt Cake sponge cake. First we mix the dry ingredients: the 120 g of wheat flour, the 50 g of ground almonds, the 100 g of sugar, the quarter teaspoon of bicarbonate, the quarter teaspoon of baking powder and the pinch of salt. We mix it by programming 5 seconds at speed 4.
Add the 2 eggs, the 75 g of melted butter and the teaspoon of vanilla extract. We mix it during 40 seconds at speed 3,5.
We prepare the molds for Bundt Cake and grease them with the butter. We fill them just a little more than half and put them in the oven for 12 to 15 minutes.
We clean our glass and make the glaze. Add the 60 g of cream cheese, the 75 g of icing sugar and the two tablespoons of milk. We mix it during 10 seconds at speed 3. We uncover, add the drops of red dye and re-program others 10 seconds at speed 3. You have to have a somewhat thick glaze, if not, add some more sugar and stir. If it is too thick add a little more milk and stir for a few seconds at speed 3.
We decorate the Bundt Cakes when they are baked and cooled. We pour the glaze on top and add the halved strawberries. Add some small mint leaves and the pistachio pieces. We let the glaze rest and we will have them ready to serve.
