Pretty-me-Perfect Bundt Cake

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  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 10 – 12

A bundt cake refers to the pan you use when baking and these circular pans (similar to a ring tin) makes for faster cooking and a creative look.

  • Icing sugar can replace the raspberry powder for garnish.
  • Check to ensure the cake it cooked by inserting a skewer and when it comes clean it is ready – cooking times vary according to the ovens used.

INGREDIENTS

GARNISH:
  • 1 cup frozen or fresh raspberries
  • 2 Tbsp pistachio nuts, crushed
  • 1 Tbsp powdered raspberry (optional)
GLAZE:

METHOD

  1. Preheat oven to 180°C (350°F). Grease bundt pan and set aside.
  2. Combine eggs and sugar using a stand mixer and whisk until fluffy.
  3. Gently pour in the milk, fruit syrup, oil, lemon juice and mix. Do this slowly and don’t worry if the mixture curdles slightly.
  4. In a separate bowl, sift the flour and baking powder and add to the wet mixture a small amount at a time. Stir gently not to over work the gluten. Use a spatula until combined.
  5. Pour cake batter into the greased pan and bake for 35-40 minutes. Allow the cake to rest in the pan for 10 minutes and then remove.
FOR GLAZE: Whisk the icing sugar and syrup until well combined. Drizzle over the cooled cake. Garnish with raspberries, powdered raspberry and pistachios.
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