Mini bundt cakes

Mini bundt cakes

Ingredients

• Dates deseeded 150 gms
• Brown sugar 70 gms
• Milk 3/4 cup + 2 tbsp
• Oil 1/4 cup
• Vanilla essence 2 drops
• Soda (1 tsp), vinegar and milk
• Maida 1 cup
• Chocolate 100 gms

Procedure:

• Remove the seeds of the dates and soak them in warm milk for 30 mins.
• Once the dates-milk mixture cools down, add sugar and grind them into smooth paste.
• Transfer the paste to a wide bowl.
• Add oil and blend with wire whisk. Keep the mixture aside
• Sieve flour and baking soda together, and then add these dry ingredients gradually to wet mixture, 1 tbsp at a time.
• Using spatula fold the mixture evenly without forming lumps.
• Preheat the oven at 180 degrees Celsius. Pour the mixture into greased baking pan/mould and bake the batter until done.
• Do toothpick test to check the doneness.
• Allow it to cool on wire rack.
• To prepare glaze, combine white chocolate with milk, heat it on low flame [double boiler method] and stir it until melted.
• Pour the warm glaze over cooled cake. Instead of glaze you may also dust the top of cakes with icing sugar.