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.
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 🙂
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!
Mini Lemon Balm Rhubarb Bundt Cakes
- 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
- 1 1/2 cup icing sugar
- 2 TBSP lemon juice
- 1/2 cup lemon balm roughly chopped
Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.
In a stand mixer beat together sugar, eggs and oil.
In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.
Add flour mix to the egg mixture spoon by spoon.
Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.
Add rhubarb and use a spatula or a big spoon to mix it in.
Use an ice cream scoop to fill the molds to about 3/4 full.
Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds
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.
Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.
When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.