- 4 firm clementines or orange
- 150g soft butter
- 3 medium eggs, beaten
- 150g self-raising flour
- 30g delicate-tasting golden maple syrup
- 150g icing sugar for glaze
- 180°C, fan 160°C, gas 4. Butter one silicone swirl 6-cup mould or line a cupcake tin with 12 paper cupcake cases.
- Zest 4 clementine’s or oranges and squeeze the juice of 1. Reserve a little of the zest for decoration.
- Place the butter, caster sugar and maple syrup in a large mixing bowl and beat until light and creamy, about 5-7 minutes by hand or 3 minutes with an electric whisk. Gradually add the eggs, beating well after each addition; add a little flour if the mixture curdles. Fold in the rest of the flour, and clementine zest leaving some to garnish.
- Divide half the mixture between the silicone moulds and bake for 20-25 minutes until golden brown and just firm to the touch. Repeat with the remaining mixture if using the silicone moulds. Allow to cool for 5 minutes then turn out of the mould and put on a wire rack with baking paper underneath.
- Sift the icing sugar into a bowl. Add 5-6 teaspoons of the clementine juice to the icing sugar; beat until it makes a thin, runny icing. Pour over the warm cakes for decoration.
These mini bundt cakes sweetened with delicate-tasting golden maple syrup are great for sharing with friends.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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