Ingredients

60g Unsalted butter

1/3 cup caster sugar

1 tsp vanilla extract

1 egg

2/3 cup self-raising flower

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp nutmeg

¼ cup ground almonds

¾ cup buttermilk

Cinnamon sugar

¼ cup caster sugar

1 tsp ground cinnamon

Icing

2 cups icing sugar mixture, sifted

2-3 tbsp water

Pomegranate seeds and edible flowers, optional, to serve

Method

1.

Preheat oven to 180°C. Grease a 6-hole (1/2 cup capacity) silicon mould with oil spray. Place butter, sugar and vanilla in the small bowl of an electric mixer and beat until pale and creamy. Add egg and beat until just combined.

2.

Sift flower and spices over the top of butter mixture. Add ground almonds and buttermilk and stir until combined. Spoon into moulds. Place mould on an oven tray. Bake for about 25 minutes or until golden and firm to touch.

3.

Meanwhile, to make cinnamon sugar, combine sugar and cinnamon in a small bowl.

4.

Allow cakes to cool for 10 minutes. Carefully remove bundts from moulds and roll in cinnamon sugar until evenly coated. Place on a wire rack to cool. Trim bundt tops so they sit flat.

5.

To make the icing, sift icing sugar into a bowl, add enough water to make a thick icing and stir until smooth. Spoon icing on top of each cake. Allow to set. Garnish with pomegranate and flowers. Serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.