Mini Lemon Balm Rhubarb Bundt Cakes

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!

I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Okay, back to the recipe.

I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛 

The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days. 

I hope you all have the best start of the summer!

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Mini Lemon Balm Rhubarb Bundt Cakes

Servings 12 cakes

Ingredients

Sponge

  • 2 cups all-purpose flour (250g)
  • 1 cup sugar (120g)
  • 2 eggs
  • 1/4 cup sunflour seed oil
  • 200 ml plain yogurt
  • 1 tsp vanilla seeds
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 sachet baking powder (12g)
  • 1/2 cup lemon balm finely chopped
  • 150 g rhubarb finely chopped

Lemon Drizzle

  • 1 1/2 cup icing sugar
  • 2 TBSP lemon juice
  • 1/2 cup lemon balm roughly chopped

Instructions

Sponge

  1. Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.

  2. In a stand mixer beat together sugar, eggs and oil.

  3. In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.

  4. Add flour mix to the egg mixture spoon by spoon.

  5. Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.

  6. Add rhubarb and use a spatula or a big spoon to mix it in.

  7. Use an ice cream scoop to fill the molds to about 3/4 full.

  8. Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds

Lemon Drizzle

  1. In a mortar bash the lemon balm with 1 TBSP of lemon juice to get out as much lemon balm juice as you can. Use a fine sieve or gauze to squeeze out the liquid. Discard the solids.

  2. Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.

Decoration

  1. When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

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Pumpkin Cupcakes with Cashew Cream Cheese Frosting

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews. 

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

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Pumpkin Cupcakes with Cashew Cream Cheese Frosting
Yields 12
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
PUMPKIN CUPCAKES
  1. 2 cups whole grain spelt flour
  2. 1 tsp baking soda
  3. 4 tsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1 tsp allspice
  6. 1 tsp ground cloves
  7. 1/2 tsp ground nutmeg
  8. 4 eggs
  9. 2/3 cups sugar
  10. 1/2 cup sunflower oil
  11. 2 cups pumpkin puree
  12. 2 TBSP lemon juice
  13. pinch of salt
FROSTING
  1. 2 cups pre-soaked cashews (at least 5 hours)
  2. juice of 2 lemons
  3. 1/2 tsp salt
  4. 6 TBSP honey
  5. 1-2 TBSP water
TOPPINGS
  1. pumpkin seeds
  2. lemon zest
Instructions
  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, sugar and sunflower oil on a medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 12 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt and honey and blend in a blender until it has a smooth cream like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.
Notes
  1. The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it's quite difficult getting a perfect smooth frosting
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Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

Pumpkin Cupcakes With Cashew Cream Cheese Frostin


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Pumpkin Cupcakes With Cashew Cream Cheese Frostin

 

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Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!


Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Coffee Pudding
Serves 2
It takes 60 min for the refrigerated version, that gives a real puddin consistency.
Print
Total Time
5 min
Total Time
5 min
Pudding
  1. 1/2 cups water (cold or room temperature)
  2. 3-4 tsp instant coffee
  3. 1 persimmon (keep in the fridge for an hour or two before making coffee pudding)
  4. 2 bananas (keep in the fridge for an hour or two before making coffee pudding)
  5. 3 TBSP unsweetened cocoa powder
Toppings
  1. persimmon slices or chunks
  2. cocoa nibs
  3. coconut shavings
  4. pomegranate seeds
Instructions
  1. Dissolve the coffee in the water. Don't worry if it doesn't dissolve completely.
  2. Chop persimons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favourite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the yelly-like consistency.
Notes
  1. The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That's also super delicious.
  2. The dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
  3. You can use any kind of persimmon. I'm using a firm vanilla persimmon, but you can use the gooey hachiya too, just make sure it's ripe enough.
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Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash KebabsCurried Squash Kebabs

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Curried Squash Kebabs
Serves 4
Print
Total Time
50 min
Total Time
50 min
KEBABS
  1. 2 kg squash (any kind you like)
  2. 4 TBSP olive oil
  3. 2 tsp salt
  4. 8 tsp Hot Spicy Curry Blend
  5. 2 TBSP coarsely chopped cilantro
FISHY COCONUT SAUCE
  1. 1/4 cup coconut milk
  2. 2 TBSP fish sauce
  3. 1 tsp finely chopped cilantro
Instructions
  1. Preheat the oven to 220°C (430 °F).
  2. Peal the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to realy get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.
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IMG_6399 (Custom)

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