A savory cute little mini-Bundt cakes with the fluffiest texture and the perfect sweet and salty flavors and an earthy touch of herb and honey balsamic drizzle.
Servings 12mini-cakes
Ingredients
For the cake:
2cupsof white flour290g.
2tbspbaking powder
¼tspbaking soda
1tspsalt
1tbspsugar
3eggs
½cupolive oil100g
1 ¼cupyoghurt285g
1cupparmesan cheesediced (150g)
1tspdry rosemaryoptional
1tspdry thymeoptional
¾cupdatesdiced (90g)
For the balsamic glaze :
2tbsphoney
1tbsptahini
1tbspbalsamic vinegar
Additional ingredients:
Tahini to brush the Bundt pan
white sesame to sprinkle after the tahini
nigella seedsor black sesame seeds to sprinkle after the tahini
Instructions
Preheat your oven on 180 C °
For the cake:
Sift together the flour, 1 tbsp baking powder, baking soda and salt in a bowl. Grind the herbs with some salt and mix with the dry ingredients. Set aside
Then whisk together the eggs, sugar and the remaining 1 tbsp baking powder. Add the yoghurt and mix. then add the olive oil and mix. Then add the dry mixture into batches and mix until well mixed.
Gently fold the dates and cheese to the mixture until fully incorporated.
Brush your pan with tahini and sprinkle some sesame seeds and nigella seeds and pour the cake mixture into the mini-Bundt filling 2/3 of the cups.
Bake for 20 minutes in 180 C° preheated oven. Remove from oven and Allow the cake to rest in pan for 10 minutes before flipping into a cooling rack.
You can enjoy warm or after it cools down.
For the balsamic glaze:
Whisk together all the glaze ingredients in a small bowl. Drizzle on the mini-cake while warm. Or serve as dipping aside.
Video
Notes
baking tray: in this recipe, I used one of my favorite mini-Bundt cake trays linked in the article. but you can use any baking cake pan of any shape you like instead. make sure to increase the baking time for bigger pans like bread loaf pan and reduce it for smaller pans like muffin trays. increase or decrease by 10 minutes at the time and check if it is done with a wooden skewer before adding more time.
cheese combinations: you can mix and match with cheeses of your choice. i recommend trying camembert cheese or a creamier texture. or fetta cubes for saltier taste. and also goa cheese combines well with this cake.
dates ratio: if you like your bread on the sweeter side you can add more dates, or less also works.
herbs: you can skip the herbs I added for the recipe or swap them for zaatar if you have them on hand also taste fabulous!
storing: you can store those mini-cakes in a closed container at room temperature for up to 4 days for a fresher taste.
making-ahead: you can also make those little cakes ahead of time and freeze them for up to 3 months. and let it defrost overnight in fridge or 30 min on countertop before warming it up little bit before serving. just make sure you don't drizzle the glaze on the cakes after baking if you are planning on freezing.
bread for every occasion: these mini bread cakes are perfect not only for iftar but for breakfast, brunch, or quick snack with some cheese aside and some tea or coffee. their 1 portion size makes the perfect for defrosting on need.