Tuesday, January 15, 2013

Citrus Lust Mini Bundt Cakes with Lemon Curd for #BundtaMonth




I’m just wondering if anyone out there still has lemon curd left over.  You did all make some, right?  Because I have one more recipe that calls for lemon curd.

Last year when I was still living in Cairo, I left a comment on someone’s blog about the cute paper cupcake liners she had used.  The author responded that they were Wilton and so, she was sure I could find them in a shop nearby.  It seems she lived in some remote area of Canada and, if THEY had them, my shop surely would.  When I wrote to back to say I was in Cairo, Egypt and there were no Wilton things, much as I wished there were, she was sorry for me.  And I was sorry for me.  And, then, and then!  We moved to Dubai and take a gander at just ONE SIDE of the baking aisle in my neighborhood shop.


Not even a specialty shop, lovely people, this is the grocery store just minutes from my house.  Which is dangerous.  They’ve got Wilton paper liners and gel colors and baking pans and decorating tips and, what’s more, they even have Nordic pans!  Woo hoo!  Which brings me to my recent purchase and the recipe at hand.  This month’s BundtaMonth theme is citrus so I decided to let what was available make the decision for me.  I came home with grapefruit, lemons, limes and large clementines.  And a mini Bundt pan.   And so, I give you Citrus Lust Mini-Bundt Cakes with Lemon Curd.


Ingredients
1 3/4 cups or 220g flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup or 85g butter, room temperature
3/4 cup or 170g sugar
2 large eggs
2 tablespoons citrus zest (I used a 1/2 tablespoon each of clementine, grapefruit, lemon and lime.)
1/2 cup freshly squeezed citrus juice
(I used:
1/8 cup freshly squeezed clementine juice
1/8 cup freshly squeezed lemon juice
1/8 cup freshly squeezed lime juice
1/8 cup freshly squeezed grapefruit juice)

For topping:
About 1/2 cup or 115ml lemon curd
Powdered or icing sugar for sprinkling, optional

Method
Preheat oven to 350°F or 180°C.  Grease and flour a 12-cup mini-Bundt pan.  (I just used Pam spray because the Nordic pans release quite easily.  If your mini-Bundt pan sticks a lot, do use flour as well.)

In a medium bowl, whisk together flour, baking powder, baking soda and salt.


Zest your fruit.


Juice your fruit and transfer the needed amounts into measuring jug.

Juicing - the aftermath
In a large mixing bowl, cream together the butter and sugar until fluffy.


Beat in the eggs, one at a time.



Next add in the citrus zests.


Continue beating, adding in about one-third of the flour mixture and then one-third of the juice.  Scrape down the sides of the bowl.  Continue beating and alternating until all the flour and juice is in the batter.



Pour the batter into your prepared pan.  I find it less messy and easier (aside from having one more thing to wash) to transfer my batter from the wide-mouth mixing bowl to a narrow measure vessel for pouring.  Or you could choose to ladle it in.



Bake for 20-25 minutes in your preheated oven or until a toothpick inserted into the center of the mini cakes comes out clean.


Let the cakes cool for about five minutes, then turn out to cool completely.  There is an ad for the pan at the bottom of this post.  I am new to this (my first Google Affliates ad!) but I think if you buy one, I make some small change.


If yours have risen up over the top of the pan, as mine did, cut the bottoms off with a serrated knife so that the mini Bundts can stand upright.  Whatever you cut off is yours to eat immediately.  No questions asked.


Use a pastry decorating bag to pipe the lemon curd into the hole on the top of the little cakes.


Sprinkle with a little powdered or icing sugar, if desired.


Enjoy!



BundtaMonth



Have a look at all of the wonderful Tangy January Bundts we’ve baked this month.  You may notice that one of our wonderful hosts is missing this month.  Sending love out to Lora from Cake Duchess whose family suffered a huge loss earlier this month.  Our thoughts and prayers are with you, Lora. XOXO

Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diet Hood
Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC


Here's how you can be a part of Bundt-a-Month:

- Simple rule: Use mandarin, orange, lime, yuzu, lemons, Key lime or ANYTHING citrus - and bake us a Bundt for Tangy January.
- Post it before January 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below.
- Link back to our announcement posts. 


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35 comments:

  1. These mini bundt cakes are adorable! I love the lemon curd filling! I feel I'm going to make a batch just to make try out your delicious recipe! Thanks for joining us this month, Stacy! xx

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  2. Paula @ Vintage KitchenJanuary 16, 2013 at 5:38 AM

    The mix of citrus (one of my favorite flavorings) and the dollop of lemon curd make these irresistible! Beautiful little cakes. Isn´t it great to finally have such a selection of pastry things! I agree, it is dangerous

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  3. It was my pleasure, Anuradha! Thank you for organizing everything. I don't know how you keep up with all the many things you do!

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  4. As a friend said to me last night, it's really easy to live here. We can get most anything, so I have tried to be cautious about what I buy and get only things I can really use. Like a mini Bundt pan. :) Thank you for your kind words, Paula!

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  5. What pretty little bundt cakes! I love a blend of citrus too. And great use for the lemon curd.

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  6. Kate | Food BabblesJanuary 16, 2013 at 10:27 AM

    These are citrus perfection!! Love the blend of all the different kinds and that little dollop of curd on top must have been so good. Also love that you've found a ton of baking supplies in Dubai!

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  7. Anita at Hungry CoupleJanuary 16, 2013 at 1:27 PM

    OMG, I love every single thing about this post and this recipe! The store, the mix of citrus, the fresh zest, the adorable pan, the lemon curd, the advice to immediately eat the part you have to cut off. Especially that part. ;)

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  8. Yay!! would you believe that I, a non-cooker for 40 years, has this pan and have had it for many many years? Yep, because I can make this - with your luscious lemon curd!!

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  9. Look at how gorgeous your fruit is and how wonderful your little bundts are especially with the lemon curd. Love it!!

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  10. OMG, these are SO PRETTY!!! I love them! I also love that you zested a few different fruits, wow! what a great idea! I would love to taste one of these! And I'm so happy for you that you now have any Wilton product that you could ever want at your local grocery! :) that's the way it should be! :)

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  11. Yes, I still have some lemon curd and yes, I will be piping some into the center of tiny bundts as soon as I get my hands on that perfect pan! What happiness to find a local store with such cooking treasures. I never would have guessed that Wilton was all over Dubai!

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  12. I love these cakes. And I love that you found all the cake supplies in Dubai, that's awesome.

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  13. Thanks, Renee! I had fun this month - citrus overload!

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  14. I was so excited, Kate! I actually took that photo when we first moved here, not really planning to use it in a post but just because I was so surprised to turn down that aisle and see it all. It was all I could do not to do a happy dance in public. :)

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  15. Baker's privilege, Anita. Which also applies to things like the crunchy edges of lasagne and the cookie that breaks as you remove it from the baking tray, as well as the corner piece of brownie. Thank you for your kind words!

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  16. I have a hard time believing you were a non-cooker for 40 years! You are so accomplished now!

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  17. Thanks, Tara. I had to include a photo of the fruit because it was so beautiful, in its wooden bowl. Prettier than any other centerpiece. Thank you for your kind words!

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  18. Thank you, Alice! I am happy for me too! You should see my muffin paper collection now. It has grown shamefully large in the last two months.

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  19. Excellent that you still have lemon curd! I think the pan was actually called a Bundt brownie pan. Why brownies, I do not know, since I have never see brownies that shape before.


    I never would have guessed about Wilton either. When I lived in Singapore and Kuala Lumpur, there were baking shops that carried some Wilton products, but never just a grocery store.

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  20. Thanks, Laura! I try not to go down that aisle every time I am in the shop because it is dangerous to my wallet.

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  21. Oh so pretty!! I absolutely love that you combined the citrus. And the lemon curd is absolutely the best! What a fantastic idea. I'm glad to hear you now have access to all those cake supplies, you must feel like a kid in a candy store! LOL

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  22. OH! I am all *over* anything with lemon curd. And I do mean all over it. I've been stalking mini Bundt pans for-evah and have yet to take the plunge and buy one. This recipe might just be the catalyst that gets me to suck it up and buy the pan already. I LOVE that you combined three types of citrus.

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  23. Kirsten/ComfortablyDomesticJanuary 17, 2013 at 4:04 PM

    OH! I am all *over* anything with lemon curd. And I do mean all over it. I've been stalking mini Bundt pans for-evah and have yet to take the plunge and buy one. This recipe might just be the catalyst that gets me to suck it up and buy the pan already. I LOVE that you combined three types of citrus.

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  24. All those Wilton goodies in Dubai? Now that's pretty cool.
    Now excuse me while I salivate. And make lemon curd. ;-)

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  25. Definitely make lemon curd! It's good just eaten with a spoon.

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  26. I was dancing in the aisles, Deb. Okay, inside, I was dancing in the aisles. Thank you for your kind words!

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  27. Howdy, Kirsten! I just added a Google Affiliate ad to the post with a link to the pan I bought. It's my very first ad so I am not too sure how it works but I hope to be able to buy a candy bar on the profits. :) It's actually called a Brownie Bundt for some odd reason.

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  28. These mini bundt cakes look so pretty and healthy too!

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  29. Karen (Back Road Journal)January 20, 2013 at 8:15 AM

    Pretty little bundt cakes...they must taste delicious with the zest and lemon curd. I love the last photo and the bowl of citrus. Now I feel sorry for myself that I don't have a grocery store like yours. If that is the baking isle, I can't imagine what the rest of the store must be like.

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  30. Thanks, Ann! I'm not sure about healthy, but they were delicious.

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  31. Ah, but, Karen, you can order anything you want online. If I could do that, it would be even more dangerous! It is a nice store though and I am thrilled to have it nearby.

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  32. You make it look so do-able. Love this one

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  33. It was so easy! Definitely do-able. :)

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  34. Hi !Stacy...May I know where in Dubai all those Wilton store?Thanks..

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  35. That photo was taken at the Spinney's in Motor City but most of the Spinney's have a similar aisle. You can also find Wilton products at Waitrose and Tavola.

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