MIni Bundt Cake with Frozen Parfait and Wine Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 634 kcal | (30 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 40.2 g | (35 %) | ||
| Carbohydrates | 52 g | (35 %) |
Ingredients
- For the batter
- 20 grams Pine nuts
- 150 grams softened butter
- 120 grams sugar
- 3 eggs
- 100 grams Pastry flour
- 50 grams ground Hazelnuts
- 2 tsps Baking powder
- 1 generous pinch cinnamon
- 20 grams flaxseed
- 20 grams Sunflower seed
- 180 milliliters Mulled wine
- butter (for the pan)
- For the frozen parfait and syrup
- Juice of 1 Oranges
- Juice of 1/2 lemons
- 100 milliliters Red wine
- 5 Tbsps Black tea
- 50 grams sugar
- 1 egg
- 1 egg yolk
- 1 Tbsp Rum
- 100 milliliters Whipped cream
- also
- Sesame seeds (for garnish and for the pan)
Preparation steps
For the batter, toast pine nuts in a dry pan and let cool on a plate. Mix butter and sugar in a large bowl until creamy. Gradually mix in eggs. Sift flour, hazelnuts, baking powder and cinnamon over egg mixture, then quickly stir until batter is smooth. Fold pine nuts, flax seeds, sunflower seeds and mulled wine into batter.
Grease wells of mini bundt pan with butter and coat with sesame seeds. Fill wells of pan with batter. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 45-50 minutes. Cool cakes for 10 minutes in pan, then remove from pan and cool on a wire rack.
For the frozen parfait and syrup, heat orange juice, lemon juice, red wine and sugar in a pan over high heat and bring to a boil and simmer for 5 minutes. Remove syrup from heat. Beat egg and egg yolks until frothy and gradually mix in 6 tablespoons hot syrup. Stir in rum. Mix cream until almost stiff and fold into. Pour about 125-150 ml (approximately 1/2 cup) mixture into chilled ramekins. Cover and freeze for 2-3 hours.
Before serving, dip ramekins briefly in hot water and remove frozen parfait and place on dessert plates. Place mini bundt cake on plate (or cut slices, if using larger bundt cake pan). Drizzle with syrup and sprinkle with sesame. Serve immediately.
