Mandarin Mini Bundts with Gin Drizzle
You will need mini bundt tin for this recipe (alternatively you can use a standard size muffin tin instead)
90ml Bertolli Light Olive Oil
Finely grated rind from 1 small mandarin
30ml mandarin juice (from about 2 small mandarins)
150g caster sugar
150g self raising flour
80g soft icing mixture (icing sugar), sifted
1 tbsp gin
Juice from ½ small mandarin
Preheat oven to 160ºC (140ºC fan). Lightly grease mini bundt tin.
Combine oil, egg, rind, mascarpone and sugar in the bowl of a stand mixer then whisk until thick and smooth. Add flour and continue to whisk until combined.
Divide mixture between the holes of the bundt tin then bake for 20 mins until the cakes spring back when gently pressed. Allow cakes to cool in tin completely before removing.
To make gin drizzle, combine all ingredients in a bowl and whisk until a thin paste forms. Drizzle over the mini bundts to serve.