Raspberry Pink Bundt Cake
By: Karyn Ryan
Published: Wednesday, March 2, 2016 - 8:41am

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