If you don't have a mini Bundt tray and don't want to invest (and if you do, make it a very good non-stick one), you can make them in ordinary muffin tins. I did the first time I made them, and just needed to thicken the icing. On another note, these age very well. If anything, they get better! Rather than going dry and stale, they stay wonderfully moist.
As for variations, its citrus, so all can be used fairly interchangeably and a little blending is definitely possible.
These are nothing fancy, but you could easily convince people they are
- 125ml natural yoghurt
- 75g butter, melted
- 2 eggs
- zest of 1 lemon
- 150g plain flour
- 1/2 tsp bicarb soda
- 125g caster sugar
- 200g icing sugar
- juice of 1 lemon
Preheat the oven to 170C. Grease your tray by with an oil spray or brush on melted butter with a pastry brush.
In a measuring jug, combine yoghurt, butter, eggs and lemon zest. Set aside.
In a large bowl, combine the flour, caster sugar and bicarb. Mix in the wet ingredients.
Carefully spoon into your tray, trying not to spill any on the edges. Bake them for 20-30 minutes. The timing will depend on the size of your moulds - mine are 12-hole and only need 20-25 minutes, but Nigella used a 6-hole tray and suggests up to 30 minutes cooking time. Even if you over cook a little, they shouldn't dry out thanks to the yoghurt.
When done, cool in the tin for 10 minutes before turning out onto a wire rack.
For the icing, combine the icing sugar and lemon juice in a jug. With the cakes on the wire rack or on a plate (depends if you want to see the hole in the middle or not - on the rack the icing will drip through), pour over the icing. Leave to set.
I stored in an airtight container for a few days out of the fridge as I didn't want the icing to set solid. It stays a soft-set this way.