Raspberry Pink Bundt Cake
Total Steps
14
Ingredients
17
Tools Needed
1
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IRISH BAKING ADVENTURESIngredients
- 250 ml cream
- 125 g raspberries
- 1 whole lemon zest
- 250 g unsalted butter
- 220 g golden castor sugar
- 4 large eggs
- 1 teaspoon vanilla bean paste
- 250 g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons raspberry jam
- 2 tablespoons Greek plain yogurt
- 1/2 whole lemon juice
- 125 g fresh raspberries
- 250 g icing sugar
- 15 g melted butter
- 1 tablespoon hot water
Instructions
Step 1
Preheat the oven to 180C/350F
Step 2
Brush some melted butter allover the Bundt Tin, or use a spray.
Step 3
Cream the butter and sugar until pale and fluffy.
Step 4
Add the eggs one by one, lemon zest and the vanilla bean paste.
Step 5
Sift the plain flour with salt and baking powder.
Step 6
Add the lemon juice and yogurt into the batter, alternating with flour mix until all is incorporated.
Step 7
Gently pour the batter into the prepared bundt pan.
Step 8
Bake for 35-40 minutes until the top is springy to touch.
Step 9
Let the bundt cool completely for an hour, until the pan is only slightly warm to touch.
Step 10
Invert/ unmould the bundt onto a plate, split in half and fill with jam and cream.
Step 11
!Raspberry Pink Glaze
Step 12
Puree raspberries.. leave a few for decoration.
Step 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
Step 14
Spoon onto top of cake and allow to drip down. Top off with some fresh raspberries.