Jam Filled Mini Bundt Cakes
Bundt Cakes, Bundkuchen and Gugelhupf
Bundt cakes are not generally associated with any single recipe. It’s about the type of mold.
The characterizing feature of the Bundt cakes is their shape. A Bundt pan generally has grooved side. The most defining design element is the hole through the center of the cake.
This shape is similar to the shape of the European Gugelhupf or Bundkuchen. Bundt pan is the modern aluminum version of the traditional Jewish cast iron Gugelhupf dish. No, I didn’t mistype. The American designer, David Dalquist added a ‘t’ letter to the end of the word Bund, because of the trademark in 1950.
My Bundt pan is made of silicone. The cakes do not burn and do not stick in it. Silicone forms are very practical and very easy to keep clean. When the small cakes cooled down after baking, I dipped them in melted chocolate. Then I filled the holes with jam and decorated the top of them.
Cassava Flour is Great Substitute
I have more varieties of recipes to make Bundt cakes. I used cassava flour and coconut flour this time. Cassava flour is gluten free, grain free and nut free, it’s made from the entire root of cassava. It is a great replacement for wheat flour. It can often be used as a 1:1 substitute in the recipes. Great cookies, cakes, pastries, pancakes and crepes can be made from it. Try our Layered Crepe Cake, it’s made from cassava flour also. It’s a really good thickener in sauces, I suggest you try it.
Cassava roots are very rich in starch and contain small amounts of calcium, phosphorus, and vitamin C. And they are poor in protein and other nutrients.
It is very important to pay attention to the purity of the flour. I do not recommend you to buy cheap cassava flour because they are not clean enough, mostly sandy.
Jam Filled Mini Bundt Cakes
- 40 gram cassava flour
- 30 gram coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 5 large eggs
- 30 gram butter or ghee melted
- 4 tbsp honey
- 2 pinches salt
- 10 tsp jam paleo orange and berries
- 80 gram 85% chocolate
- 1 tbsp butter or coconut oil
- 2 tbsp shredded coconut
- 10 pcs raspberry/strawberry freeze dried
- Preheat the oven to 175°C.
- Mix cassava flour, coconut flour, cinnamon, baking soda in a bowl.
- Mix eggs, melted butter (or ghee) and salt in other bowl.
- Add eggs mixture to the flour mix and blend them with electric hand mixer.
- Pour the batter up to ¾ parts of the mini Bundt pan, and bake for 20 minutes, until golden brown.
- Let the Bundt cakes cool.
- Meanwhile, melt the chocolate above steam (Bain Marie) with butter or coconut oil.
- When the small cakes cooled down after baking, dip them in melted chocolate. Then fill the holes with jam and decorate the top with shredded coconut and/or freeze-dried berries.
- Let the mini cakes cool until the chocolate hardens a bit. Enjoy!