Raspberry bundt cake

Ingredients for the cake

225g unsalted butter, melted

220g buttermilk

150g veg oil

25g vanilla extract

5 large eggs

2 large egg yolks

450g cake flour

450g sugar

100g light brown sugar

8g baking powder

8g kosher salt

Ingredients for the rasp puree

340g raspberries

50g sugar

Ingredients for the Icing

500g Icing sugar

2 tablespoons of water

Few drops of lemon juice

1-2 drops of red food colouring

Method:

Preheat the oven to 350 degrees, grease and flour the bundt cake

To make the raspberry puree, put the raspberries and sugar in a blender and buzz until the raspberries are broken down. Pour the mix through a sieve and set aside

For the cake whisk the melted butter, buttermilk, oil, vanilla extract, whole eggs and egg yolks together in a large bowl

Whisk the cake flour, sugar, brown sugar, baking powder and salt together in another large bowl

Pour the wet ingredients into the dry and stir to combine. Make sure there are no lumps, use a whisk if needed

Pour half the batter into the bundt pan, drizzle half of the raspberry puree in an even layer along the batter and use a toothpick to swirl it around

Pour the remaining cake batter on top and then the remaining puree and using a toothpick again to swirl the top layer

Bake until the cake rises and is puffy, 60-75 minutes

The cake should be firm and bounce back with no movement from the middle

Once cooked remove from the oven and let cool for 45 minutes

Then run a small butter knife around the edge of the cake and the pan to allow the cake to release

Put onto a wire rack and cool further

To make the icing, sieve the icing sugar and put into a large bowl. Add the water and stir then add the lemon juice and stir. If the icing is too thick add another spoon of water but be careful as it will not stick to the bundt cake if the icing is too thin

I served mine with fresh raspberries on top and some natural yoghurt

with love

x

This recipe IS TAKEN FROM mILK BARS ALL ABOUT CAKE recipe book

I am the biggest fan of Milk Bar especially their latest recipe book. I have tweaked this bundt cake slightly by not using the grapefruit glaze to finish but a lemon drizzle icing instead. I wanted something a little sweeter and have personally never been a big grapefruit fan. This bundt takes a bit of time to bake but it’s totally worth it.