Lately I am doing a little bit more food photography. And I feel improving. It makes all more fun and slowly I am working myself through a lot of more possibilities. For good photos everything has to be thought and prepared a little bit ahead.
This time I wanted to photograph a bundt cake. Actually, the idea I got from a recipe for paleo donuts on Wholesome Yum. I thought that is definitely a recipe I can work around. And so I changed a few things like for example the flour combination. In the original recipe it is only almond flour. I used almond flour and amaranth flour, which I was trying for the very first time. And I liked it a lot.
Also I omit the cinnamon and instead of the erythritol I used coconut flower sugar with vanilla. And I omit the coating, too. Inside the little bundt cakes are dried cherries.
When they were ready, I let them cool and coated them with some granulated sugar and some melted chocolate for decoration.
The cakes are perfect for a few days when you store them in an air-tight container in the fridge.
In another bowl or in a blender mix all the wet ingredients.
Put the wet mixture into the flour mixture and stir until all is well combined.
Grease a donut baking tray or a tray for small bundt cakes. With a spoon put the batter into all forms, not more than 2/3 of each form.
Move the tray in the oven and bake until golden and dry inside (a toothpick in the middle of the bundt cakes should come out clean).
Take the mini cakes out of the oven and let them cool out a little bit before taking them out of their forms. Let them coll completely on a cooling rack.
Roll them in some granulated sugar or just dust a little icing sugar on the top.
The mini bundt cakes are very soft and moisture and have a light vanilla taste. You can decorate them with coconut sugar, cinnamon, chocolate, (colored) icing sugar or leave them 'naked'. They are perfect in the morning for a sweet breakfast or in the afternoon with a cup of coffee or tea.
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