Ingredients
35 gms butter
1 egg
1 egg yolk
50 gms sugar
1/2 tsp cinnamon
50 gms flour
1 pinch baking powder
35 gms ground California walnuts
1.5 tbsp dried and chopped cranberries
Preparations:
- Preheat oven to 180°C (Circulating air: 160°C, gas at stage 2-3).
- Oil mini bundt cake forms. Melt the butter in a pan and let cool down.
- With mixer on highest speed, beat egg and egg yolk well for 1 minute until fluffy, then add sugar while stirring on low constantly. The mixture has to be mixed for another 2 minutes.
- Put flour, baking powder and cinnamon into the mixture and incorporate carefully on lowest speed. At the end put in first ground walnuts and cranberries, then blend in butter.
- Fill the dough in mini bundt cake ramekins and bake for 15 – 20 minutes.
