Mini pear and lime Bundt cakes

Mini pear and lime Bundt cakes

Great as a seasonal dessert

Mini pear and lime Bundt cakes are individual sponge cakes that are ideal for dessert or afternoon tea.

Small cakes flavoured with chopped pear & lime and glazed with a fragrant ginger, lemon and lime marmalade.

Enjoy them with a hot drink for afternoon tea or as a delicious dessert at the end of a meal.

Mini Bundt cakes

A Bundt cake is named after the type of cake tin it is baked in. Recipes vary for Bundt cake but it normally consists of butter, sugar, eggs and flour.

My mini cakes version of this recipe uses the typical butter, sugar, eggs and flour. I flavour the small cakes with seasonal pear and lime.

I use Buderim Ginger’s delicious Ginger, lemon and lime marmalade as a sticky glaze for the cakes.

You should make mini pear & lime Bundt cakes because they are:

  • A delightful dessert or afternoon tea.
  • Budget-friendly – store-cupboard ingredients and seasonal fruit.
  • Quick and easy – the cakes only take 30 minutes to make.
  • Seasonal – Australian pears and limes are now in season.
Mini Bundt cake
Citrusy pear cake

Mini pear and lime Bundt cakes’ main ingredients:

  • Butter
  • Sugar
  • Egg
  • Flour
  • Pears
  • Limes

Tips for busy cooks

Pears – if fresh pears aren’t in season, use tinned pears.

Limes – swap for lemons if you prefer.

Electric hand mixer – if you have one, use an electric stand mixer to beat the butter and sugar together.

Bundt tins – I use small Bundt tins that are 10cm in diameter by 4cm high. You can use any similar sized cakes tins.

Serving suggestions:

  1. Dessert – serve with some whipped cream as a flavourful pudding.
  2. Afternoon tea – eat one of these cakes with a cup of coffee or tea.

Individual sponge cakes flavoured with fruit

Mini pear and lime Bundt cakes are citrusy little cakes that are perfect for an afternoon tea treat or for dessert.

Make a simple sponge cake, flavour it with chopped pear and lime juice/zest and glaze with ginger, lemon and lime marmalade.

Did you use lime or lemon in this recipe?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

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Mini pear and lime Bundt cakes

Mini pear and lime Bundt cakes are individual sponge cakes that are ideal for dessert or afternoon tea. Small cakes flavoured with pear and lime.

Meal Type Afternoon tea, Dessert
Cuisine Australian-Inspired
Keyword Mini Bundt cakes, Vegetarian
Total Time 30 minutes
Servings 4 Mini cakes
Author Veg Coast Cook

Ingredients

  • 100 g unsalted butter at room temperature (and extra for greasing)
  • 100 g caster sugar
  • 1 free-range egg large, lightly beaten
  • 100 g self-raising flour sifted
  • 400 g pears (approx. 2 large) peeled, cored & diced (reserve some for the garnish)
  • 1 lime zest (finely grated) & juice (reserve 1 tsp of zest for garnish)
  • 2 tbsp Buderim Ginger’s Ginger Lemon & Lime Marmalade, warmed in a saucepan

Instructions

  1. Preheat oven to 180°C fan. Grease four mini Bundt cake tines with butter.
  2. In a large bowl, beat the butter and sugar together using an electric hand mixer until white & creamy.
  3. Gradually add the egg and continue to whisk.

  4. Using a metal spoon, gradually add the flour to the butter, sugar and egg mixture. Fold the pear, lime juice and lime zest into the cake batter.
  5. Transfer the batter into the greased cake tins, filling them approximately three quarters. Bake the cakes in the oven for 20-25 minutes or until a skewer comes out clean when inserted into the centre of one of the cakes. Turn the cakes out onto a wire rack to cool.
  6. To serve – put one of the cakes on a plate, top with diced pear, drizzle over the warm marmalade and garnish with freshly grated lime zest.

Recipe Notes

Pears – if fresh pears aren’t in season, use tinned pears.

Limes – swap for lemons if you prefer.

Electric hand mixer – if you have one, use an electric stand mixer to beat the butter and sugar together.

Bundt tins – I use small Bundt tins that are 10cm in diameter by 4cm high. You can use any similar sized cakes tins.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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