Honey Citron Mini Bundts

Gochugaru Girl is always on the lookout for marmalade, as this is Mr Gochugaru’s favourite thing to spread on toast. It is almost certain that he rates how civilized a country is simply by its ability to produce jam made with oranges.


The World Cup starts today I am wondering which team to support. Since I am not a football fan, I might as well choose on the basis of a jam tasting. At the moment we have three types of marmalade on the go – from Korea, France and England, although one is technically a tea.

Honey citron tea (꿀 유자차) is unique to Korea. The ingredients listed on the bottle include the following: citron preserve, honey, sugar, purified water, citric acid, vitamin c and citron juice. Although labelled as such, the bottle actually contains marmalade and not tea. To make it into ‘tea’  which is said to ward off colds. put a tablespoon of the marmalade into a cup of hot water. Mr Gochugaru would never allow such waste, so the yujacha remains on our breakfast table as a jam.

On the basis of the marmalades featured here, I am rooting for the South Korean team. The honey citron tea wins hands down for its unique citrus taste and perfect balance of bitter and sweet.

Today is also the birthday of Junior 2. As she is spending part of her gap year in Jeju-do, I decided to make up a Korean-inspired cake recipe to help celebrate the occasion.

Finally, to the South Korean team, I have only one word to say – ‘Fighting!’





For 12 Mini Bundt Cakes:

6 large eggs

50 g orange blossom honey

280 g golden caster sugar

pinch of salt

Juice of 1 lemon

1 teaspoon lemon oil

180ml double cream

330g plain flour

1 tablespoon baking powder

120 g unsalted butter, melted


For the Glaze:

8 tablespoons honey citron tea, warmed

Juice of 1 lemon

200g icing sugar, sifted


You will also need two mini bundt tins. Mine are made by Nordic Ware in America.


How to Make:

Preheat the oven to 180°C/ 350°F/ Gas 4. Generously grease the bundt tins.

In a large mixing bowl, whisk together the eggs, honey, sugar and salt until the mixture has thickened considerably.

Add the lemon juice and lemon oil, then fold in the cream.

Sift the flour and baking powder over the mixture, add the melted butter, and fold gently until everything is incorporated.

Fill each mini bundt mould until three-quarters full, and bake in the oven for 20 – 25 minutes, or until the sponge bounces back when touched. A metal skewer inserted in the centre should come out clean. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack.

Brush the cake with the warmed honey citron tea and leave for five minutes while you make the lemon glaze.

For the lemon glaze, mix together the lemon juice and icing sugar. Drizzle all over the cake and leave for a few minutes to set.