Recipes
Search term must have more than 2 characters.
Yoghurt bundt cake with raspberries
Yoghurt bundt cake is a supple and tasty dessert perfect for afternoon coffee or as a sweet treat after a meal.
Ingredients
Batter:
- 250 g softened butter
- 320 g caster sugar
- Lemon zest
- Ground vanilla or vanilla sugar
- 6 eggs
- 420 g creamy yoghurt
- 450 g semi-coarse spelt flour
- Baking powder
- Salt
- Raspberry powder or chopped lyo raspberries (for flavouring)
For this recipe you need the following products:
Directions
- Take all ingredients out of the fridge at least 1 hour in advance to bring them to room temperature.
- Separate the egg yolks and whites. Whisk the egg whites and a pinch of salt until stiff.
- In another bowl, cream the sugar with the butter, vanilla and lemon zest until the mixture is smooth and light. Gradually add the egg yolks and yogurt, whisking well. Finally, stir in the flour and gently work in the stiffened egg whites.
- Pour the batter into a greased and dusted bundt pan. You can colour part of the dough with the raspberry powder or cocoa. Bake in a preheated oven at 180 °C for about 45 minutes.
- Preparing the icing: beat 125 g powdered sugar with 25 g raspberry puree. Adjust the thickness of the icing by adding more powdered sugar or raspberry puree, and possibly lemon juice, as required.
- Gently pour the icing over the cooled bundt cake. Decorate and you're done.
