Mini Honey Bundt Cake

5
Average: 5 (1 vote)
(1 vote)
Mini Honey Bundt Cake
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
416
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie416 cal.(20 %)
Protein7.6 g(8 %)
Fat22.63 g(20 %)
Carbohydrates47.89 g(32 %)
Sugar added20.53 g(82 %)
Roughage0.06 g(0 %)
Vitamin A240.42 mg(30,053 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate18.92 μg(6 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C0.47 mg(0 %)
Potassium124.88 mg(3 %)
Calcium99.78 mg(10 %)
Magnesium1.38 mg(0 %)
Iron1.51 mg(10 %)
Iodine26.4 μg(13 %)
Zinc0.08 mg(1 %)
Saturated fatty acids13.06 g
Cholesterol130.75 mg

Ingredients

for
1
Ingredients
butter (for the pan)
100 grams soft butter
2 eggs
100 grams honey
140 grams Pastry flour
1 tsp Baking powder
½ Vanilla bean
1 pinch salt
½ tsp Orange zest
powdered sugar (for dusting)
How healthy are the main ingredients?
honeyeggsalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Butter the mini bundt pan well.

2.

Beat the butter with the eggs and honey until fluffy. Mix with flour with the baking powder, vanilla, salt, and orange zest. Fold the flour into the egg mixture. Transfer equally into the pan and bake for 20-25 minutes until golden. Allow to cool slightly, turn out of the pan and cool on a wire rack. To serve, dust with powdered sugar.

Comments

Cyndy from EAT SMARTER's picture
Yes, you could use any oil or a non-stick baking spray.
 
Instead of using butter to butter the pan, could I use olive oil or coconut oil?