Mini Cardamom-Poppy Bundt Cakes Mini Cardamom-Poppy Bundt Cakes

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 45 minutes
  • Portion size 8 servings


Glaze & Toppings:


Preheat oven to 350°F. Generously grease 8-cavity mini Bundt pan. In bowl, whisk together flours, poppy seeds, cardamom, baking powder, baking soda, salt and turmeric.

Using electric mixer, beat together butter, sugar and lemon zest until creamy. Add eggs, one at a time, until smooth. Add flour mixture alternately with cream, making three additions of flour mixture and two of cream.

Pour into prepared Bundt pan; bake until cake tester inserted in centre of cake comes out clean, about 25 minutes. Let cool slightly in pan on rack. Turn out directly onto rack; let cool completely.

Glaze & Toppings:

In bowl, whisk together icing sugar, cream, vanilla and a few drops of orange blossom water until well combined, adding more cream if necessary to make pourable consistency. Drizzle glaze over cooled cakes. Garnish with rose petals and pistachios before serving.

Nutritional facts PER SERVING: about

  • Calories 775
  • Total fat 35 g
  • Saturated fat 20 g
  • Cholesterol 175 mg
  • Sodium 415 mg
  • Total carbohydrate 105 g
  • Fibre 3 g
  • Sugars 65 g
  • Protein 10 g
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Baking & Desserts

Mini Cardamom-Poppy Bundt Cakes