Yay Friday today! 😀 For me every weekend is special and I begin my celebrations at the onset of Friday ‘cos I can only take so much craziness through the week. And just because Friday is special, I have a special recipe too – Eggless Orange Poppy Seed Mini Bundt Cakes!
Yes, I am taking a small break from all the mango recipes and going on to my next favorite fruit – Orange! Long long ago (which feels like a different era altogether) I tried Orange Cake just because it happened to be husband’s favorite. It was a beautiful success, just that the pictures don’t justify the recipe. Also, I used eggs. Ever since I have been on eggless baking spree, I wanted to try out orange cake again and recently, I gave in with these eggless orange poppy seed mini bundt cakes.
Some recipes are so close to heart, for different reasons. This recipe is one such where I experimented with the proportions, went with my gut instinct and what should have been a cup cake turned into mini bundt cakes, thanks to the impulsive buying of mini bundt moulds. The end result was so delightful and the cakes were ever so light, flavorful and beautiful. I had planned on frosting these at the beginning but given how fresh and light they were once baked, I decided on just dusting them with icing sugar. There they were, my perfect beauties in all their simplicity.
How to make Eggless Orange Poppy Seed Mini Bundt Cakes –
Detailed step by step picture tutorial of making Eggless Orange Poppy Seed Mini Bundt Cakes –
1. In a bowl, add all-purpose flour, baking soda, baking powder, orange zest and poppy seeds. Gently mix all of them well together.
2. In another bowl, add powdered sugar along with orange juice and oil. Whisk well until everything is combined. Gradually add the wet ingredients to the dry mixture.
3. Gently fold it in making sure there are no lumps.
4. Fill the cake batter in the cupcake/mini bundt mould until 3/4th full.
5. Bake these in a pre-heated oven at 170°C for 15-18 mins or until a skewer comes out clean. Remove from oven.
6. Let them cool down and then invert them on to wire rack for further cooling. Dust them with extra icing sugar on top.
- I used white poppy seeds which adds a texture to the cake but are not too visible. Use black poppy seeds if available.
- If the batter is too thin, adjust by adding a tbsp. of all-purpose flour.
- Same recipe can be used for making cup cakes – grease/line the cup cake moulds/pan accordingly.
- For longer shelf life, wrap the cakes in cling film and refrigerate. Alternatively, store in air tight container for upto a week.
- Oven timings vary based on the make and type of oven. Always have a close eye on the cakes while baking.
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