Mini Orange & Almond Bundt Cakes with Orange Syrup

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.

MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP

Oooh, you’re gonna love this recipe for Mini Orange & Almond Bundt Cakes with Orange Syrup! Why? Because for very little effort, you’ll be rewarded with the most tender, moist, intensely citrusy (just discovered that’s a word!) baby bundts that ever did exist.

What’s the secret to these delectable little morsels? It’s that they include the WHOLE orange… not just the juice or zest. And, when combined with ground almonds and topped with a thick orange syrup, sliced toasted almonds and a dollop of softly whipped cream, trust me… your taste buds are gonna have one big par-tay!

MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP 2

Thanks to Tina Bester at Crush Magazine for this fantastic recipe. I stuck to the recipe pretty much, other than swap gluten-free flour for standard (you’d never know though).

MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP 3

You might baulk at the idea of making 15 cakes if you’re only feeding half that amount of people… However, at least in my family, the men-folk looked like their throats had been cut when I served them one cake and they all ended up having two. And, I must admit, I had a second… (okay, a third) the next morning for breakfast – yep, they’re even better the next day!. So all in all, making 15 ended up being a good call.

If you haven’t yet tasted a cake made with whole oranges, you’ve SO got to try this recipe! Enjoy!

MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP 4
MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP

MINI ORANGE & ALMOND BUNDT CAKES WITH ORANGE SYRUP

Make them your own! These Mini Orange & Almond Bundt Cakes are a delicious base for customization. Top with cream, toasted almonds, berries, or a dusting of icing sugar for a personalized touch.
No ratings yet
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 15 Mini Bundts
Calories 197 kcal

Equipment

Ingredients
  

For the Bundt Cakes:

  • 1.5 medium oranges
  • 4.4 oz unsalted butter softened
  • 5.2 oz caster sugar
  • 2 large eggs
  • 4 oz self-raising flour (I used a gluten-free flour blend + 2 tsp baking powder)
  • 1.7 oz ground almonds
  • Optional: ½ tsp almond essence

For the Orange Syrup:

  • 1 cup orange juice
  • 4.2 oz caster sugar

To serve:

  • Softly whipped cream
  • 1.5 oz flaked almonds, toasted
  • Optional: Icing sugar for dusting

Instructions
 

For the Bundt Cakes:

  • Preheat the oven to 180°C (360°F) and grease and flour 15 mini bundt pans (you can use a 12 hole pan; just fill them more generously).
  • Roughly chop the whole oranges (unpeeled), remove the pips and place them in a saucepan. Cover with water and boil them for 15 minutes. Drain the liquid off the oranges (you won’t be using it) and liquidise them in a food processor (you’ll need to scrape down the sides occasionally to ensure you get all the peel).
  • Using an electric beater, beat the butter and caster sugar in a medium bowl until creamy (a couple of minutes) and then add the eggs, one at a time, beating between each addition.
  • Sift the flour and almonds into the mixture and mix with the electric beater. Then add the pureed oranges and almond essence (if using) and beat until just combined.
  • Spoon the mixture into the bundt tins (aim for around 3/4 full as the cakes do rise) and bake for 15–20 minutes or until the skewer comes out clean with some moist crumbs attached.

For the Orange Syrup:

  • In the meantime, cook the orange syrup. Place the orange juice and caster sugar in a saucepan and bring to the boil. Reduce to a simmer and allow it to reduce for 10–15 minutes until it forms a syrup.
  • Spoon the hot syrup over the hot cakes in the tins. Leave them to stand for a few minutes so that they can absorb the syrup and then carefully take them out of the tins with a knife. Drizzle the remaining syrup over top of the cakes. Allow them to cool on a cooling rack with a baking tray underneath to catch the extra syrup.

To serve:

  • Serve warm with a dollop of cream and a scattering of toasted flaked almonds.

Notes

*You can make the mini bundts ahead of time. When it comes time to serve, simply microwave on high for 10-15 seconds, then add cream to serve.
**You can easily adapt this recipe to gluten-free. Simply use a gluten-free flour blend instead of standard flour.

Nutrition

Calories: 197kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 11mgPotassium: 76mgFiber: 1gSugar: 21gVitamin A: 307IUVitamin C: 15mgCalcium: 21mgIron: 0.4mg
Keyword Orange Almond Bundt Cakes Orange Syrup
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.