Cherry, Chocolate and Ginger Mini Bundts with Brandy Buttercream

I heard a podcast by Laura Jackson and Alice Levine speak about their book – Jackson and Levine, all about supper clubs and so I got the book.  A fantastic book, I love that they type up their menu on a typewriter!! I love typewriters; it reminds me of my grandfather who would type all his letters with two fingers.  It was more efficient than the usual 9 fingers used for typing.

I found this recipe in their book, it’s naturally sweet and moist.  I have adapted it by adding the preserved cherries to give the bundts texture and bite.

Tea Pairing – there a two options; a light black tea either a high grown Ceylon or Keemun or oolong.



Will make 12 mini bundts

180g pitted dates, soaked in hot water until cool and then drained

2 thumb sized stem ginger in syrup, and 2 teaspoon of the syrup, chopped roughly

150ml runny honey

150g coconut oil, melted and some for greasing the tins

2 teaspoon vanilla extract

75g cocoa powder

225g ground almond

60g dark chocolate (dark chocolate), melted on a bain marie and cooled

2 teaspoon ground ginger

2 teaspoon baking powder

5 large eggs

4 tablespoon milk

200g preserved cherries

Slithers of the preserved ginger to decorate

For the brandy buttercream

150g unsalted butter at room temperature

300g icing sugar

5-6 tablespoon of brandy/cognac

1 tablespoon ginger syrup



Preheat the oven to 170°C (conventional oven)/325°F/gas mark 3

Grease the bundt pans well with coconut oil

Place the drained dates, chopped stem ginger, ginger syrup, honey, melted coconut oil and vanilla extract into a food processor and blend until it’s a smooth and thick paste.  The colour of the batter becomes lighter as well

Add the cocoa powder, ground almonds, melted chocolate, ground ginger and baking powder and blend these for no longer than 1 minute.

Keep the processor on and add the eggs one at a time but in fairly quick succession. Add the milk and give it a final quick blast.

Pour the batter into the bundt pans and bake for 15 minutes, turn the trays around and bake for a further 10 minutes or until an inserted skewer comes out clean.

Leave to cool on a wire rack; it may need some gentle coaxing with a sharp knife along the edges.  Turn them over on a wire rack to cool completely.

For the brandy buttercream

Soften the butter by whisking it, add the icing sugar, brandy/cognac and the ginger syrup and whisk until well combined and fluffy.

Pipe into the middle of the cake and decorate with the ginger slithers

Make the cake a day or two ahead and the ground almonds would have had a chance to absorb all the flavours and will be totally gooey.