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Chestnut and marmalade mini bundt cakes

These chestnut and marmalade mini bundt cakes are ideal for afternoon tea or parties. They can easily be vegan, if you use flax eggs.  Instead of a glaze you could pour over it some orange icing or glaze it with cream cheese mixed with some marmalade.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs or flax eggs
  • 2 cups flour
  • ¾ cup muscovado sugar
  • 2 tsp baking powder
  • 1 pinch of salt
  • ½ cup plant-based milk
  • ½ cup vegetable oil
  • 1 tsp cider vinegar
  • 1 blood orange zested & juiced
  • 3 Tbsp blood orange marmalade
  • ½ cup chopped chestnuts vacuum-packed or roasted
  • For the glaze: 1 Tbsp orange juice mixed with 2 Tbsp marmalade

Method
 

  1. Preheat the oven to 180C (350°F).
  2. Whisk the eggs in a small bowl or, for a vegan version, mix the flax eggs and set aside.
  3. Mix the plant-based milk and apple cider vinegar, then set aside.
  4. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  5. Add the milk mixture, flax eggs, orange zest & juice and the oil and mix gently with a large wooden spoon. Add more plant-based milk, if the batter is too thick. Don’t overmix!
  6. Gently fold in the marmalade and chopped chestnuts.
  7. Spoon the batter into silicon mini bundt cake moulds.
  8. Bake for 20 – 25 mins until an inserted toothpick comes out clean.
  9. Let them cool for 5 minutes in the tin, then turn them out onto a wire rack. Let them cool completely.
  10. Meanwhile, heat the glaze in a small pan, let it cool. then then brush the cakes with it.