Orange Mini Bundt Cakes
Orange Mini Bundt Cakes
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) cornstarch
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 3/4 cup (180 ml) sugar
- 1 egg
- 1 teaspoon (5 ml) grated orange zest
- 1/4 cup (60 ml) canola oil
- 1/2 cup (125 ml) orange juice
- 1/2 cup (125 ml) 2% or 10% plain yogurt
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter fifteen 75 ml (1/3 cup)-capacity mini Bundt pans. Set aside.
- In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.
- In another bowl, beat sugar, egg and orange zest until it triples in volume and forms a ribbon. At low speed, drizzle in oil. Add dry ingredients alternately with orange juice and yogurt.
- Spoon 45 ml (3 tablespoons) of batter in each mould. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes and unmould. Let cool completely on a wire rack.
Orange Mini Bundt Cakes