When not enough people are around to eat a large cake, bake a small one. On my last holiday, I bought a 16 cm Bundt Cake tin. Now I wanted to check how it works out.
It is not so easy to get the right measurements for smaller cakes. To scale a recipe down is often a big pain in the ass. It took me some time to find an existing recipe for a 16 cm baking tin. But I got lucky.
No electric kitchenhelper is needed. Just a scale, a bowl, a spatula and a sieve.
recipe:
200 g sieved AP flour
1 1/4 tsp baking powder
150 g soft unsalted butter
150 g sugar
2 Tbsp vanilla sugar
zest of 1 organic lemon
pinch of salt
150 g powdered sugar
juice of 1 lemon, Sprinkles
Cream butter, sugars, salt together. Add one egg after the other. Mix baking powder with flour and sift both in the mix, add the zest.
Butter the bundt cake tin and spread some breadcrumbs around. Fill in the batter and bake for 35 min at 180 C.
Let it sit in the tin for 10 min, take it out and let it cool down completely.
Mix powdered sugar with lemon juice to a thick paste and spread it on top of the cake. Cover the top with some sprinkles.
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