Sicilian Lemon mini bundt cakes
Sicilian Lemon mini bundt cakes — a Macphie recipe. Uses Macphie Plain Crème Cake Mix 12.5 kg and Macphie Sweet Snow Dusting Powder 12.5 kg.
- mixing time (egg and cake mix, slow speed)
- 1 min
- mixing time (egg and cake mix, medium speed)
- 3 min
- mixing time (after adding water and oil, slow speed)
- 1 min
- mixing time (after scraping down the bowl, slow speed)
- 1 min
- baking temperature
- 160 °C
- baking time
- 25-30 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Plain Crème Cake Mix 12.5 kg | 1 kg |
| Water | 200 g |
| Vegetable oil | 300 g |
| Egg | 350 g |
| Macphie o.t.t® Sicilian Lemon dessert topping | |
| Macphie Sweet Snow Dusting Powder 12.5 kg |
Method
Place the whole egg and Macphie Plain Crème Cake Mix into a mixer and beat for 1 minute on a slow speed followed by 3 minutes on medium speed.
Add the water and oil and mix on slow speed for 1 minute, scrape down the bowl and mix on a slow speed for 1 minute until fully mixed.
Deposit the mix into bundt moulds and bake at 160°C for 25-30 minutes (depending on the size of the cake).
Decorate as required using Macphie o.t.t® Sicilian Lemon dessert topping.
Finish with a dusting of Macphie Sweet Snow®.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.