Rhubarb Mini Bundt Cakes In The Air Fryer
Easy to make air fryer rhubarb mini Madeira bundt cakes! Mini version of Madeira cake, made in the air fryer, great for Summer & money saving.
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Stand/Hand-mixer
- Sieve
- 6-7 Mini Silicone Bundt Cases *
- Cake release spray or cooking spray (I recommend Frylight cooking/baking spray)
- Timer
- Wooden Cocktail stick
- Cooling rack
- Air Fryer (or regular oven)
Ingredients
- 62 grams Unsalted Butter (2 oz, cubed small & softened)
- 62 grams Caster Sugar (2 oz, level ⅓ cup, Extra/Super Fine Sugar)*
- 2 Medium Eggs (US large size, room temperature)
- 80 grams Plain Flour (2¾ oz, ⅔ cup, All Purpose)*
- 1 tsp Baking Powder (omit if using UK Self-raising)
- 18 grams Ground Almonds (2 rounded tbsp, see notes*)
- 1 tsp Orange Extract (make alcohol-free orange extract)
- 10 drops Foodie Flavours Mango Extract (see notes for alternatives*)
- 1½ tsp Milk (or water or orange juice)
- 35 grams Rhubarb (1¼ oz, chopped small, fresh or frozen*)
- 2 tsp Flour (to coat the rhubarb)
Instructions
Prepare For Baking:
- Before starting baking, prepare the 35 grams Rhubarb (or alternative fruits listed in the notes below), & the butter. For fresh rhubarb, wash in warm water, pat dry & then cut in small pieces. Then roll in 2 tsp Flour to coat. Then leave to the side. If using frozen, wait till the cake batter is ready.
- Prepare the 62 grams Unsalted Butter, by cubing it in small pieces about ⅓" (1cm), and this smaller surface area, will result in the butter softening & coming to room temperature quicker.
Prepare The Cake Batter:
- 'Cream' the softened butter & 62 grams Caster Sugar together in a small-medium mixing bowl, until combined, paler & spreadable. Add in one egg at a time, mixing in-between each addition.
- Sieve the 80 grams Plain Flour (and 1 tsp Baking Powder if using Plain/A.P. flour), over the wet mixture. Start to combine by hand, before adding in the 18 grams Ground Almonds (almond flour/fine almond meal). Briefly mix in by hand again, before adding in the 1 tsp Orange Extract, 10 drops Foodie Flavours Mango Extract (optional ) & the 1½ tsp Milk. Then use the electric mixer to combine the ingredients, till no dry patches remain, but being careful not to over-mix. **Should take less than 60 seconds to mix & scrape down the sides.
Prepare The Air Fryer & Bundt Cases:
- See how many bundt cases you can fit in your air fryer (on one level). I can fit 4 in a small basket air fryer. Bigger air fryers or regular ovens will take more.
- Well grease the silicone bundt cases. I recommend FryLight cooking spray, as you can easily get into all the little nooks & crannies.
Bake The Mini Bundts:
- Divide the cake batter between the 6 mini bundt cases. **There will be enough batter for up to 7 cakes, depending on exact size and shape of your cases. Aim for about 80-85% full cases.
- If you need to pre-heat your particular oven, do so before this point, setting to: 160°c. Bake for 10 minutes without opening the air fryer. Open the basket & the cakes should have risen & be starting to colour. Rearrange the cake positions for even baking (if able), then continue baking for another 3 minutes, or until a cocktail stick comes out clean of crumbs.
- Transfer to a cooling rack, leaving same way up (cake pointing up), for 5 minutes. Then turn them over, case side up. Place one hand on top of a case, other hand underneath, under the rack & gently push down on the top to help flatten the cakes to sit better.
- Leave to cool for another 5-10 minutes before removing the bundt cases. They should come off really easily. Leave to cool further.
Serving & Storing:
- Serve the cases on their own with tea or coffee. No need for decoration, but you can dust with icing/powdered sugar or make an orange zest glaze (see my Air Fryer Plum Bundt recipe & half the orange glaze.) Or fill the centre with some blueberry orange curd, easy lemon curd or plum jam.
- Store the mini bundt cakes in a metal cake or cookie tin, out at room temperature for at least 3 days. Mini Madeira's can be frozen if wrapped in baking/parchment paper, then cling film/plastic wrap or foil & stored in a labelled food bag or air-tight container for up to 3 months2.
Notes
Sugar - Caster sugar used in a lot of British baking. US equivalent is Extra/Super Fine or process your own from granulated.
Ground Almonds - US equivalent is fine almond meal or almond flour. You can make your own from almonds, skin on.
Orange Extract - try making your own, alcohol free extracts.
Mango Extract - Foodie Flavours' extracts are amazing and this mango one pairs great with orange and rhubarb. A good alternative is passion fruit. Use my link when buying on The Craft Company & I will receive a small commission, at no cost to you. My link - https://tidd.ly/3GMGHIA
Rhubarb - fresh or frozen rhubarb used. No need to defrost. Great alternatives are red plums, cranberries & blueberries.
Bundt Cases - I use mini silicone bundt cases in the air fryer. These most recent pastel-coloured ones are from Lidl. Use Frylight cooking spray and the cases release so easy.
Air fryer Or Oven - I used a small 3.5 litre air fryer basket for these mini cakes, baking 4 at one time. Bigger air fryers will take more. You can of course use a regular oven too, and double the recipe if you want.
Recipe Yield - this recipe is for 6 - 7 mini bundt cakes as the exact size and shape of the cases can vary. A money saving, air fryer recipe & ideal for when its hot as the air fryer doesn't make the kitchen warmer. You can double or triple the recipe.
More Madeira Cakes - love Madeira cake? Try some Madeira cake muffins with red plum (photo below), classic Madeira cake loaf, or a large cranberry bundt Madeira cake.
Reference: please see details at bottom of the post.
Nutritional Information: I am not a qualified nutritionist and all values are approximate. Values based on a yield of 7 mini bundt cakes, using all ingredients as listed, where one serving is one bundt cake. Nutritional calculations from MyFitnessPal.com.
Orange Extract - try making your own, alcohol free extracts.
Mango Extract - Foodie Flavours' extracts are amazing and this mango one pairs great with orange and rhubarb. A good alternative is passion fruit. Use my link when buying on The Craft Company & I will receive a small commission, at no cost to you. My link - https://tidd.ly/3GMGHIA
Rhubarb - fresh or frozen rhubarb used. No need to defrost. Great alternatives are red plums, cranberries & blueberries.
Bundt Cases - I use mini silicone bundt cases in the air fryer. These most recent pastel-coloured ones are from Lidl. Use Frylight cooking spray and the cases release so easy.
Air fryer Or Oven - I used a small 3.5 litre air fryer basket for these mini cakes, baking 4 at one time. Bigger air fryers will take more. You can of course use a regular oven too, and double the recipe if you want.
Recipe Yield - this recipe is for 6 - 7 mini bundt cakes as the exact size and shape of the cases can vary. A money saving, air fryer recipe & ideal for when its hot as the air fryer doesn't make the kitchen warmer. You can double or triple the recipe.
More Madeira Cakes - love Madeira cake? Try some Madeira cake muffins with red plum (photo below), classic Madeira cake loaf, or a large cranberry bundt Madeira cake.
Reference: please see details at bottom of the post.
Nutritional Information: I am not a qualified nutritionist and all values are approximate. Values based on a yield of 7 mini bundt cakes, using all ingredients as listed, where one serving is one bundt cake. Nutritional calculations from MyFitnessPal.com.
Nutrition Facts
Rhubarb Mini Bundt Cakes In The Air Fryer
Serving Size
1 cake
Amount per Serving
Calories
188
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Monounsaturated Fat
1
g
Cholesterol
59
mg
20
%
Sodium
99
mg
4
%
Potassium
34
mg
1
%
Carbohydrates
59
g
20
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.