Raspberry Pink Bundt Cake
Ingredients
250g unsalted butter
220g golden castor sugar
4 large eggs
1 tsp vanilla bean paste
250g plain flour
½ tsp baking powder
½ tsp salt
8 tablespoons of raspberry jam
250ml cream
125g raspberries
Zest of 1 lemon
2 tbsp Greek plain yogurt
Juice of ½ lemon
!For the glaze:
125g fresh raspberries
250g icing sugar
15g melted butter
1tbsp hot water
Preparation
1
Preheat the oven to 180C/350F
2
Brush some melted butter allover the Bundt Tin, or use a spray.
3
Cream the butter and sugar until pale and fluffy.
4
Add the eggs one by one, lemon zest and the vanilla bean paste.
5
Sift the plain flour with salt and baking powder.
6
Add the lemon juice and yogurt into the batter, alternating with flour mix until all is incorporated.
7
Gently pour the batter into the prepared bundt pan.
8
Bake for 35-40 minutes until the top is springy to touch.
9
Let the bundt cool completely for an hour, until the pan is only slightly warm to touch.
10
Invert/ unmould the bundt onto a plate, split in half and fill with jam and cream.
11
!Raspberry Pink Glaze
12
Puree raspberries.. leave a few for decoration.
13
Strain the raspberry puree through a fine mesh sieve to remove the seeds into a bowl. Sift icing sugar into bowl, 125g at a time, stir in melted butter enough to make a thick paste. Place bowl over pan of hot water and stir until icing thins out a bit
14
Spoon onto top of cake and allow to drip down. Top off with some fresh raspberries.
.
About
A delicious Raspberry Bundt Cake split in half and filled with fresh cream and jam and topped with the most amazing Raspberry Pink Glaze.. absolutely scrumptious
Other Names:
Raspberry Pink Bundt
Yield:
10-12 slices
Added:
Wednesday, March 2, 2016 - 8:41am
