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


  1. Preheat oven to 180°C (Circulating air: 160°C, gas at stage 2-3).
  2. Oil mini bundt cake forms. Melt the butter in a pan and let cool down.
  3. 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.
  4. 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.
  5. Fill the dough in mini bundt cake ramekins and bake for 15 – 20 minutes.