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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe was on the package for my mini-bundt cake pans that were given to me as a gift. Ingredients:
1/2 cup hot water |
1/2 teaspoon instant espresso powder |
2 eggs, separated |
1/4 cup sugar |
2 tablespoons sugar |
1/4 cup cooking oil |
1/2 cup honey |
1 1/2 cups flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon ground cloves |
1/4 teaspoon allspice |
fresh fruit |
powdered sugar |
Directions:
1. Spray the mini-bundt pans well with non-stick cooking spray.
2. Preheat oven to 325 degrees.
3. In a small dish, mix the hot water with espresso powder; set aside.
4. Separate the egg whites and egg yolks.
5. Beat the yolks with sugar until creamy.
6. Add cooking oil, then honey, beating well after each addition until the mixture is smooth and creamy.
7. In a medium bowl, combine the flour, salt, baking powder, soda and spices.
8. Add the dry ingredients to egg-honey mixture alternately with espresso, mixing only until well blended. Do not over mix.
9. Beat egg whites until stiff, but not dry.
10. Fold the egg whites into honey-egg batter.
11. Bake in seasoned mini-bundt pans at 325 degrees for 12 to 15 minutes or until cake tests done.
12. Cool in pan 10 minutes; turn out onto wire rack or serving plate to complete cooling.
13. Top with your favorite fresh fruit and sprinkle with powdered sugar.
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