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.
Hope you enjoy them as much as my friends did!
- 2/3 c white almond flour
- 1/3 c amaranth flour
- 1/3 c coconut sugar with vanilla
- 2 tsp baking powder
- 0.5 tsp sea salt
- 0.5 c dried cherries
- 0.25 c grassfed butter or ghee
- 1/4 c almond milk
- 2 eggs
- 1 tsp bourbon vanilla
- Preheat the oven on 180°C/350°F.
- In a bowl mix all dry ingredients.
- 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.
- Enjoy!
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.
