Doughnut cake

This trendy new take on a birthday cake is easy to serve, and be assured, there won’t be a crumb left!

Makes 24 | Takes 50 min

Ingredients

For the edible glitter

125ml sugar

5ml pink food colouring

For the cinnamon sugar

30ml ground cinnamon

125ml castor sugar

For the doughnuts

375ml cake flour

125ml castor sugar

8ml baking powder

3ml salt

125g butter, softened

1 egg, beaten

180ml milk

icing sugar, to dust (optional)

Method

Preheat the oven to 180°C. For the edible glitter, mix the sugar and colouring together. Spread out on a baking tray and bake for 10 minutes. Cool and break up any lumps.

For the cinnamon sugar, mix the cinnamon and sugar together. Keep aside.

For the doughnuts, sift the flour, sugar, baking powder and salt together. Add the butter, egg and milk and beat until smooth. Heat and lightly grease a mini doughnut maker. Spoon tablespoons of the batter into each mould and cook in batches for about 2 minutes until cooked. Roll in the cinnamon sugar while still warm.

Stack the doughnuts into a tower. Dust with icing sugar and sprinkle with the edible glitter.

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