One of the things I love about the Aldi supermarket chain is the sometimes uncommon limited products they have for sale and which are usually different from week to week and you have to grab your chances before they sell out. I have bought quite a few different kitchen items from Aldi and earlier this year I got a tray of 6 mini bundt tins and another tray of flower tins (the flower tin is a design I have never seen before and I thought quite a novelty) which cost just five dollars each if I remember correctly.
Then a few weeks ago on MasterChef Australia, a contestant made some little ricotta puddings using the mini bundt tins and I thought they would be the perfect cakes to try out with my brand new tins. If you have been watching the show, you would have known that Debra the contestant who made the little puddings messed up the recipe by forgetting to put all the flour into the batter and her puddings flopped like pancakes on the plate, but the judges loved them anyway. I adjusted the recipe to make sure there is enough flour to hold up the cakes and here they are, very delicious too served warm with the hot lime syrup!
Makes approx. 8 mini bundt cakes
190g butter, softened
220g caster sugar, sifted
1 tablespoon finely grated lime zest, from 2 Tahitian limes
3 eggs, separated
225g ricotta (I used ricotta in tub)
125ml milk (or 2 tablespoons milk powder dissolves in enough water to make 125ml)
225g cake flour, sifted with
2 teaspoons baking powder
80ml lime juice
1. Preheat oven to 170°C. Grease 8 × 150ml mini bundt tins well with extra melted butter. As I only have 6 mini bundt tins, I also prepare 6-8 muffin cases for the excess cake batter. Alternatively use a 20cm greased bundt tin for one big cake.
2. Beat butter, 120g caster sugar and lime zest until light and fluffy. Beat in egg yolks, ricotta and milk; the batter will look curdled but not to worry.
3. Beat egg whites until soft peaks. Gradually beat in the remaining 100g caster sugar, a tablespoon at a time, until stiff.
4. Fold 1/3 of the flour mixture into the ricotta mixture. Then fold in half of the beaten egg whites. Follow by another 1/3 of the flour mixture, the remaining egg whites and finally the last of the flour mixture.
5. Spoon evenly into the prepared tins to about 80% filled.
6. Bake for about 30 minutes (or 20 minutes for muffin tins; about 1 hour for the large 20cm cake), or until cooked when tested. Stand 5 minutes before turning out to a cooling rack.
7. In the meantime, bring lime juice, water and sugar to a boil to dissolve the sugar. Lower heat and simmer for about 10 minutes until syrupy.
8. Pour hot lime syrup over hot/warm cakes to serve.
Taste: Soft, fluffy warm cakes with lime flavour
Consume: Best served warm
Storage: Cakes maybe kept in airtight container for a couple of days (without adding sugar syrup); heat up in microwave before serving
Recipe Reference(s): Little Lime and Ricotta Puddings with Lime Syrup