Honey, almond and Earl Grey Spiced Mini Bundt Cakes with Cream Cheese Glaze

Honey, almond and Earl Grey Spiced Mini Bundt Cakes with Cream Cheese Glaze 

Adapted from The Caker

100g plain flour

60g ground almonds

1/4 tsp baking powder

1/4 tsp baking soda

pinch salt

1 tsp mixed spice

75g melted butter

1/2 cup honey

1 large egg

1/3 cup strong earl grey tea, cooled

Glaze:

2 ounces cream cheese

1/4 cup icing sugar

squeeze of lemon juice

1-2 tbsp milk or cream

few drops pink food colouring

Pre-heat the oven to 180c. Grease and flour 6 mini bundt moulds.

Mix together the dry ingredients. Add all the wet ingredients and stir to combine. Pour into the prepared moulds and bake fro about 15 minutes or until a skewer inserted comes out clean. Leave to cool in the moulds slightly before transferring to a wire rack to cool completely. 

For the glaze, beat everything together until smooth and there are no lumps. Drizzle over the cooled cakes and top with toppings of your choice.