Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 115g butter (at room temperature)
- 210g sugar
- 2 Tbsp olive oil
- 2 large eggs (at room temperature)
- 170g flour
- ¼ tsp baking powder
- ¼ baking soda
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- 1 pinch ground black pepper
- ¼ tsp salt
- ½ cup buttermilk (milk and 1 tsp vinegar)
For Icing
- 1 orange medium juice
- 1 cup icing sugar
- 1 drop of orange food coloring (optional)
Instructions
1. Preheat the oven to 175 degrees celsius.
2. Heavily oil mini bundt cake pan.
3. In a stand mixer with paddle attachment, beat butter and sugar together until light and creamy.
4. At low speed, add beaten eggs little by little and keep mixing.
5. Once the butter and eggs are combined, add in the oil and keep the mixer at low speed.
6. In a separate bowl combine flour, baking powder, baking soda, salt and all the spices.
7. To make buttermilk at home, add milk in a small bowl and add vinegar. Let it sit for 2-3 minutes and the milk will separate to give you buttermilk.
8. Alternate adding dry ingredients and buttermilk and keep mixing at low speed.
9. Pour the batter in mini bundt cake pans.
10. Bake for 12 minutes.
11. Once the cakes are cooled, mix orange juice and icing sugar to create a pipeable icing.
12. Using the piping bag, pipe over the bundt cakes.
13. Serve and enjoy!
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
