Mini Cakes with Lemon Glaze

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Mini Cakes with Lemon Glaze
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
40
Ingredients
125 grams
150 grams
softened Butter
220 grams
½ teaspoon
150 grams
ground Hazelnuts
2 teaspoons
Ground clove (1/2 teaspoon)
Ground cinnamon (per 1/2 teaspoon)
softened Butter (for molds)
Ramekins (each 5 cm)
150 grams
2 tablespoons

Preparation steps

1.

In the bowl of an electric mixer, beat the butter and sugar until creamy. Stir in the flour, baking powder, nuts, cocoa and spices, cover and refrigerate 1 hour.

2.

Preheat the oven to 180°C (approximately 350°F). Butter small bundt pans.

Press a thin layer of dough into the pan and bake on the middle rack of the oven until a toothpick inserted int he center of a cake comes out clean, about 15 minutes.

3.

Cool briefly in the pans, then unmold and cool on a wire rack.

4.

In a bowl, mix the powdered sugar with the lemon juice until of a spreading consistency. Coat the cakes with the lemon glaze and let dry.