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  • Woman's Weekly Living Series

    Festive BAKES

    Oct 29, 2020 5 minutes
    COMPILED BY: ROSE FOOKS.

    MINI REDCURRANT BUNDT CAKES WITH WHITE CHOCOLATE GLAZE

    These adorable mini bundt cakes are laced with redcurrants and doused in a rich glossy mascarpone glaze.

    MAKES 6 MINI OR 1 LARGE BUNDT

    ✴ 175g (6oz) unsalted butter, softened
    ✴ 225g (8oz) golden caster sugar
    ✴ Zest of 1 lemon
    ✴ 2 large eggs
    ✴ 270g (9½oz) self-raising flour
    ✴ 1tsp vanilla extract
    ✴ 150g (5oz) sour cream
    ✴ 250g (9oz) frozen or fresh redcurrants

    FOR THE GLAZE:

    ✴ 100g (3½oz) mascarpone
    ✴ 50g (1½oz) white chocolate, chopped
    ✴ 3-4tbsp milk
    ✴ Fresh redcurrants, to serve (optional)

    YOU WILL NEED:

    • 6x12.5cm bundt tins, greased and dusted with a little flour. Tap out the excess.

    1 Pre-heat the oven to 180C/Gas 4. Beat the butter and sugar together until light and pale. Beat in the lemon zest, then add the eggs, one at a time, beating continuously. Stir in ¼ tsp of salt and vanilla, followed by the flour,

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