CANADIAN LIVING NOVEMBER 2019 | 87MINI CARDAMOM-
POPPY BUNDT CAKES
MAKES 8 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 45 MINUTES
2 cups all-purpose flour
1 cup semolina flour
3 tbsp poppy seeds
2 tsp ground cardamom
1 tsp each baking powder and baking soda
½ tsp salt
¼ tsp ground turmeric
1 cup unsalted butter, softened
2 cups granulated sugar
2 tbsp lemon zest
4 eggs
½ cup 35% whipping cream
Glaze & Toppings
1 cup icing sugar, sifted
2 tbsp 35% whipping cream (approx)
1 tsp vanilla extract
orange blossom water
dried rose petals
chopped pistachios
Preheat oven to 350°F. Generously grease
8-cavity mini Bundt pan. In bowl, whisk
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ing powder, baking soda, salt and turmeric.
Using electric mixer, beat together butter,
sugar and lemon zest until creamy. Add
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mixture alternately with cream, making three
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Pour into prepared Bundt pan; bake until
cake tester inserted in centre of cake comes
out clean, about 25 minutes. Let cool slightly
in pan on rack. Turn out directly onto rack;
let cool completely.Glaze & Toppings In bowl, whisk together
icing sugar, cream, vanilla and a few drops
of orange blossom water until well combined,
adding more cream if necessary to make
pourable consistency. Drizzle glaze over
cooled cakes. Garnish with rose petals and
pistachios before serving.
PER SERVING about 775 cal, 10 g pro, 35 g total fat (20 g sat.
fat), 105 g carb (3 g dietary fibre, 65 g sugar), 175 mg chol,
415 mg sodium.