Who doesn't love a good donut? But sometimes, I don't have the patience to rise a bread dough, then shape it, only to rise it again before frying it. This is a simple solution: cakes baked to look like donuts.
The choice of topping is completely yours, but I love a pink icing with multicoloured nonpareils, or a simple cinnamon sugar coating.
Ingredients (makes 4)
- 125g unsalted butter
- 125g caster sugar
- 1/2tsp vanilla bean paste or extract
- 2 medium eggs
- 125g self raising flour
For the Toppings
- 120ml icing sugar
- 3tsp water
- A drop of pink food colouring
- Multicoloured nonpareils
- 2tbsp caster sugar
- 2tbsp water
- 50g granulated sugar
- 1tsp cinnamon
- 4 x Mini savarin moulds, well greased
- Piping bag (optional but handy)
Preheat the oven to 200C/180C fan. Beat the butter, sugar and vanilla until very pale and fluffy, either in a freestanding electric mixer with paddle attachment, or in a mixing bowl with handheld electric whisk. Add the eggs and beat those in until well combined then sift over the flour and fold in gently. Divide between the 4 prepared tins as evenly as possible - this is where the piping bag comes in handy. Bake in the preheated oven for 15-18 minutes, or until a skewer inserted into the centre of a cake comes out clean. Allow to cool completely out of the tins on a wire rack.
For the pink icing beat together the icing sugar and water until thick but pourable. Add enough colouring to give a baby pink colour. Spoon this over the cooled cakes before shaking over some of the nonpareils.
For the cinnamon sugar coated donuts, boil together the caster sugar and water for a minute or two, then use this syrup to paint over the donuts. Toss the granulated sugar and cinnamon together in a bowl. Dip the donuts, syrup side down, into the sugar, twisting the donut to ensure a generous coating.