Raspberry, Cherry & Pomegranate Bundt Cake
I love bundts and trying out new flavour variations each week is really fun. This week I’ve tried a simple flavour using a new Onken yoghurt- Raspberry, Cherry & Pomegranate. The raspberry and cherry were beautiful flavours with the pomegranate more subtler flavour in the finished cake. The dried raspberries were slightly tangy and worked very well in the cake as a little something extra. I didn’t mean to decorate the cake in such a bright pink colour but it still tasted and looked lovely. Next time just a little less pink food colouring to result in More of a pastel pink.
450g white caster sugar
4 medium eggs
350g plain flour
1/2 tsp bicarbonate of soda
tiny pinch of salt
1 tablespoon of freeze dried raspberries plus extra for decorating
350g Onken Raspberry, Cherry & Pomegranate yoghurt
Icing sugar to decorate
-Preheat the oven to gas 150 (fan) 160 (regular)
-Grease the tin well. I use melted butter and paint it on with a pastry brush and when that has cooled a dusting of flour which helps to find any places on the tin I’ve missed to grease. (good on this tin as it is so detailed)
-In the mixer cream together the butter and sugar until fluffy.
-Add the eggs one at a time.
-In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
-Add the yoghurt and dried raspberries into the butter/sugar/egg mixture and mix well.
-Mix the flour mix in slowly until all the flour has disappeared.
-Put the mixture in the tin.
-Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
-Allow the cake to cool in the tin before turning out.
-Decorate and enjoy.
The finished cake looked lovely
The un-iced the bundt cake still looks amazing.
The freeze dried raspberry pieces came from Sainsburys.