Bank Holiday Bundt Cake
Bank Holiday Strawberry Bundt Cake
This is her recipe just changed a little.
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 350g thick strawberry yoghurt (one with plenty of fruit in it for flavour)
- 1 packet of strawberries half for the cake and half to serve with the cake
- 1/2 tsp strawberry essence
- Preheat the oven to 160 c.
- Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
- Cream the butter (at room temperature) and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. It will get noticeably fluffier.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
- Take a hand full/half of strawberries and chop up into small pieces – I then used a potato masher to mash the strawberries even more. I added them to the yoghurt and mixed them in well.
- Add the yoghurt and the extract into the creamed ingredients and mix well.
- Sift in the flour in two halves. Mix this slowly until all the flour has disappeared. Over-mixing at this stage will make a dense cake and may cause air channels. This can ruin the shape of a decorative bundt.
- Pour the mix into a greased and floured tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It’s stable from about an hour in if you want to check or turn it around.
- The cake will pull away from the edge of the tin when it is ready.
- Leave the cake to cool fully before removing from the tin.
- I decorated the cake with icing and sprinkles once cool.
It looked so pretty and served with fresh strawberries was a lovely touch.
I loved these new sprinkles. Very bright colours and very satisfying to look at!