To say that I love to bake is an understatement. In fact, it’s the only thing I like to do in the kitchen. (If I never have to make another dinner again, you wouldn’t hear me complain) I tend to lean towards recipes that produce the prettiest little confections possible. When it comes eating dainty desserts, shouldn’t they look just as good as they are to eat?

This brings me back to these gorgeous little cakes you see above. If you are searching for a super-easy, fast baking, crowd-pleasing cake for dessert or afternoon-tea, then these are just what you have been looking for. Mixed all in one bowl and poured into a six-cup bundt tray, you get these pretty morsels of fluffy almond cake wrapped in a crispy outer shell. Adapted from Heart of Gold and Luxury’s version of Donna Hay’s original recipe, you will find yourself coming back to these little cakes over and over again. And with only an 18 minute bake-time, you can whip these little babies up in a flash, leaving your guests wondering how you did it!

NOTES:
* You can find a six-cup bundt tray here and here
* To make these extra moist, serve with a selection of your favorite preserves
* Adapted from Heart of Gold and Luxury