Bursting with flavor: Try our Berry Bundt Cake recipe!
Ingredients
Directions
For the cake, pre-heat oven to 180°C / 160°C fan / gas 4. Use a pastry brush to thoroughly grease a 1.5 litre Bundt tin with melted butter, making sure to brush every nook. Dust well with flour.
Whisk together the flour, baking powder and baking soda in a medium sized bowl. Set aside.
In a small jug mix the buttermilk, vanilla, and orange juice. Set aside.
Place sugar and butter in a large bowl and beat with an electric mixer until well creamed and pale in colour.
Beat in one of the eggs, mixing for 2-3 minutes and scraping down the sides of the bowl as needed. Beat in the second egg, again for another 2-3 minutes.
Add 1/3 of the dry ingredients and mix just until incorporated. Add ½ of the wet ingredients and mix just until combined. Scrape down the sides of the bowl, then mix in ½ of the remaining dry ingredients, followed by the last of the wet ingredients. Only mix until just combined. Scrape down the sides of the bowl and finally mix in the last of the dry ingredients.
Add the berries and fold through.
Spoon the batter into the prepared Bundt tin. Place a folded dishtowel on your countertop then bang the filled tin on the dishtowel to help bring up any bubbles and to make sure the batter has filled any intricate designs in the tin. Smooth the top with the back of a spoon.
Bake in the pre-heated oven for 50-55 minutes, until a skewer inserted does not come out with any wet batter on it.
Once the cake has baked, remove from the oven and place on a wire cooling rack. Leave to cool for 30 minutes, then carefully turn the cake out onto a wire cooling rack and leave to cool completely.
To decorate the cake, mix the glaze ingredients in a small bowl or jug until smooth.
Transfer the cooled cake to a serving plate then spoon or pour the glaze over the cake. Decorate liberally with berries and sprigs of fresh mint.
Serve slices as-is, or with a dollop of whipped cream or vanilla yoghurt.
Ingredients
Directions
For the cake, pre-heat oven to 180°C / 160°C fan / gas 4. Use a pastry brush to thoroughly grease a 1.5 litre Bundt tin with melted butter, making sure to brush every nook. Dust well with flour.
Whisk together the flour, baking powder and baking soda in a medium sized bowl. Set aside.
In a small jug mix the buttermilk, vanilla, and orange juice. Set aside.
Place sugar and butter in a large bowl and beat with an electric mixer until well creamed and pale in colour.
Beat in one of the eggs, mixing for 2-3 minutes and scraping down the sides of the bowl as needed. Beat in the second egg, again for another 2-3 minutes.
Add 1/3 of the dry ingredients and mix just until incorporated. Add ½ of the wet ingredients and mix just until combined. Scrape down the sides of the bowl, then mix in ½ of the remaining dry ingredients, followed by the last of the wet ingredients. Only mix until just combined. Scrape down the sides of the bowl and finally mix in the last of the dry ingredients.
Add the berries and fold through.
Spoon the batter into the prepared Bundt tin. Place a folded dishtowel on your countertop then bang the filled tin on the dishtowel to help bring up any bubbles and to make sure the batter has filled any intricate designs in the tin. Smooth the top with the back of a spoon.
Bake in the pre-heated oven for 50-55 minutes, until a skewer inserted does not come out with any wet batter on it.
Once the cake has baked, remove from the oven and place on a wire cooling rack. Leave to cool for 30 minutes, then carefully turn the cake out onto a wire cooling rack and leave to cool completely.
To decorate the cake, mix the glaze ingredients in a small bowl or jug until smooth.
Transfer the cooled cake to a serving plate then spoon or pour the glaze over the cake. Decorate liberally with berries and sprigs of fresh mint.
Serve slices as-is, or with a dollop of whipped cream or vanilla yoghurt.
