Bay Leaf Cake
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Servings
6 mini bundts
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Calories
588 kcal
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Course
Dessert
Bay Leaf Cake
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Easy to follow recipe for aromatic bay leaf cake. This moist pound cake style bake is packed with bay through an infused heavy cream.
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Ingredients
Bay Infused Cream
- 1 cup heavy cream or double cream
- 10 bay leaves fresh or dried
Bay Bundt Cake
- 1¾ cup all purpose flour or plain flour
- 1¼ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- 10 tablespoon unsalted butter softened at room temperature
- 1 cup granulated sugar or caster sugar
- 2 large eggs ideally at room temperature
- 1 teaspoon vanilla extract
- ½ cup bay cream (from the above bay cream reductions)
Instructions
Bay Infused Cream Instructions
- Add your heavy cream to a medium saucepan over a low heat. Crumple your bay leaves a bit to help release the flavour and add these to the cream. Heat and infuse over a low heat stirring occasionally for about an hour. This will reduce about by half to a thick cream. Take off the heat and allow to cool.
Bay Bundt Cake Instructions
- Preheat the oven to 350°F (175C/160C Fan) and prepare your baking tin(s). I made this in mini bundt tins, but it would also work in a single large bundt.
- In a medium bowl, mix together flour, baking powder, salt and cardamom.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time and vanilla, beating until well incorporated.
- Add the flour mixture slowly, beating until mixed. Then add the bay-infused cream, beating until well combined.
- Pour your mixture into your prepared tin. If you are using smaller tins or donut moulds, it will be easier to add the mixture first to a piping bag or plastic bag, snip the end and pipe around your mould until about ¾ full. If using a larger single tin, you can pour this in carefully and spread to evenly distribute. Place in the middle of the oven and bake for 30 to 45 minutes, until a skewer inserted at the thickest part of the cake comes out clean.
- Remove from the oven and cool for a few minutes in the tin before turning out onto a rack to cool completely.
Nutrition Information
Show Details
Calories
588kcal
(29%)
Carbohydrates
63g
(21%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
150mg
(50%)
Sodium
414mg
(17%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1256IU
(25%)
Vitamin C
0.4mg
(0%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6mini bundts
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 414mg | 17% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1256IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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