There is something so pretty about a bundt, it must be the fact that it is a cake with a hole in the middle…not sure what else it could be. Either way, there is something even prettier and special about mini bundts. They are so cute and just the perfect size to have a little indulgence.
These mini bundts are so delicious and the honey and ginger is the perfect flavour combo and make the cake so moist and a little sticky! Yum!
make sure that you grease your mini bundt pans very well as these cakes stick quite a lot if they pans are not greased well enough
I would suggest using silicone pans rather than metal. I tried with both and the silicone came out easier and better
If you are worried about the raw egg white, you can use safe eggs or alternatively use some warm water to make the glaze
Preheat the oven to 160°C and grease 12 mini bundt pans.
Cream the butter and sugar in a medium bowl, add the ginger and mix it in. Add the eggs one at a time, beating between each addition.
Sift the dry ingredients together in a separate bowl.
Mix the yoghurt and honey together in a separate bowl.
Sift one-third of the dry ingredients into the egg mixture, followed by half the yoghurt mixture. Start and end with the dry ingredients. Repeat until all the flour and yoghurt mixture is used. Fold it in gently with a spatula.
Spoon the mixture into the prepared bundt tins and fill approximate ½ to ¾. Then bake for 15–20 minutes. The cakes should shrink slightly away from the sides of the tins and a skewer should come out clean.
Leave to cool for 10 minutes before turning out onto a rack.
To make the glaze, stir the egg white and icing sugar together. Drizzle over the cooled cakes.