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These mini bundt cakes not only look superb but they taste delicious too. Perfect for a special occasion or a beautiful home-made gift. Prep Time: 10 mins Cook Time: 15-18 mins Makes: 12 INGREDIENTS: - 200g Caster Sugar - 200g Anchor Butter - 4 Woodland Eggs - 1 tsp Superb Herb Rosemary, finely chopped - 1 Lemon, zest - 200g Self Raising Flour - 1 tsp Baking powder - ½ cup Fresh Raspberries - 2 tbsp Anchor Milk To Garnish: - Extra raspberries - Extra Superb Herb Rosemary - Anchor Cream, whipped EQUIPMENT: - We used a Le Creuset Mini Bundt Tray METHOD: 1. Heat oven to 180C. 2. Grease and flour a 12 hole mini bundt tin. 3. In a stand alone mixer or in a bowl with an electric whisk, mix the sugar and butter until light and fluffy. Add eggs one at a time while whisking vigorously. Add rosemary and lemon zest. Sift in flour and baking powder and raspberries and fold to incorporate - making sure not to over beat. Add the milk. 4. Fill the mini bundt moulds with approximately 1 tbsp of batter per mould, making sure you don’t overfill as the batter will rise. Bake for approximately 15-18 minutes or until a skewer comes out clean. Remove from the oven and let them cool completely. Flip them out onto a cooling rack. 5. Make a cheats raspberry coulis by squishing a handful of raspberries with a fork to form a sauce like consistency. Sit aside. 6. Fill the holes with whipped cream (you may need to use a piping bag), top with some raspberry coulis, fresh berries and rosemary stalks. This recipe is brought to you by fresh.co.nz.