Citrus, Honey and Pistachio Mini Bundt Cake

These lil’ guys are something I have been wanting to make for ages but just haven’t got round to it. Over Christmas, I ordered this incredible 6-hole mini bundt tin from Amazon and I set myself to work. There is something humbling and relaxing about making mini cakes. I think it’s going something to do with the fact you’ve got to decorate each one and – for me anyway – each one has to look identical, so you’ve got the extra challenge. You’ve got to spend that little bit more time and offer up that bit of a delicate hand and so all in all the whole experience becomes simply more therapeutic.


In saying that, these are so simple it’s untrue and so you’re left not only feeling super accomplished with the finished product, but also like you’ve really taken your take and made an effort. Overall, it’s been one of my favourite bakes to do.

I’m also pretty pleased with the photography; I’m going to be branching out a little more to really stylize the surroundings – anyone got any tips on where to get relatively inexpensive props – holla in the comments!

Anyway, on to the bake – these guys offer a sweetness in the form of the icing and honey syrup, but also have an undercurrent of lemons and limes throughout, finishing everything off with that unmistakable flavor of pistachio. The flavours balance perfectly.



If you have any other flavor combinations you think would work in a Mini Bundt Cake, let me know!

I will leave you with the recipe, the final one of 2017. Happy New Year and see you all in 2018 where I’ll have loads of more exciting recipes!


Yields: 10

170g butter, softened and unsalted
300g soft brown sugar
3 eggs
280g plain flour
3 tsp baking powder
1 tsp salt
300g natural yoghurt
juice from 1 lemon
zest of 2 lemons
juice of 1 lime

1 tbsp honey
2 tbsp sugar
30ml water

100g icing sugar
juice of 1 lemon
juice of 1 lime
1 tsp vanilla bean paste
pistachios, crushed.

Preheat the oven to 180 degrees. Sieve the flour, baking powder and salt into a bowl. Set aside.

Beat the butter, lemon zest and sugar together in a stand mixer until pale and fluffy – approx. 5 minutes. Add an egg at a time, beating inbetween each additional until incorporated. Worry not if the mixture looks like it’s about the curdle – just add a tablespoon of the flour. Once all the eggs are mixed in, add the lmon and lime juice and beat once more.

Add a third of the flour and fold in until fully combined. Add half the yoghurt and then repeat the process with the flour and the remaining half of the yoghurt and the final third flour. You should be left with a smooth, glossy batter.



Butter the bundt tins and coat liberally with flour, tipping the excess out so you’releft with a thin layer of floured mould. Decant the batter into each mould, approx. 2/3rd full. Bake on the middle shelf for 25 minutes.

Add the honey, sugar and water into a small pan and bring to the boil. Simmer for 5 minutes until the mixture it bubbling and syrupy but before any colour starts to show. Leave to cool.




Meanwhile, crack on with the icing. Sieve the icing sugar into a bowl, add the juices and the extract and beat with a wooden spopon until glossy and smooth. You want the icing to be quite runny – you want it to trickle down the side sof the cakes but still leave a decent layer of icing on the top, too. I find icing always seem thicker before you spoon it on, so if you need to add more icing sugar to thicken it up you can do so. I sometimes add cornflour to do the same job without making the icing oversly sweet – you want to be able to be punched in the face with those citrus flavours! Set aisde. Next, ash the pistchios using a rolling pin or pestle and mortar so you have a variety of different size pieces.

Remove the cakes from the oven and leave to cool in the pan for 10 minutes before turning out onto a cooling rack and leaving to cool completely. Once cooled, brush with the syrup – this will not only add some honey flavor, but also ensure the cake is beautifully moist! Spoon on the icing and encourage it to roll down the sides of the cake. Finally, sprinkle on the pistachios and you’re done.

Put the kettle on and enjoy you a cup of tea and a book.