Raspberry Bundt Cake

A while ago, I signed up to a newsletter called Sheer Luxe. By signing up you receive daily newsletters which combine various topics, clothes, food and themed topics. Just before Mother’s Day they send out a blast with some gorgeous looking cakes to make your mum for the special day. You can view the full article here. I took one look at the Raspberry and Rose bundt cake and I knew I wanted to bake it. I mean, just take a look at the original picture from the food blogger….IT LOOKS EDIBLE THROUGH A SCREEN.

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You can view the full recipe from How to Cook Good Food here

Now let’s see how I got on shall we… be warned mine does not turn out as above – mainly as I didn’t look back at the original post like I should have.


Tools 
  • Bundt Tin
  • Electric Whisk (Hand held or standing) 
  • Mixing Bowls
  • Spatular
  • Metal Spoon
  • Scales
  • Measuring Jug 

Ingredients

For the cake:

  • 175g Softened Butter
  • 275g Caster Sugar
  • 3 eggs
  • Pinch of Salt
  • 350g Plain Flour (Sifted)
  • 2 tsp Baking Powder (Sifted)
  • 125ml Buttermilk
  • 1 punnet of fresh raspberries (150g)
  • 2 tbsp Sweetener 
  • 2 Mashed Bananas
  • 4 Eggs 
  • Frylight/Oil Spray (For greasing the tin)

For the icing:

  • 100g Icing Sugar (Sifted)
  • 2-3 tbsp Water
  • Pink Food Colouring 
  • Freeze dried Rasperries (To Decorate)

Method

1. Pre-heat your oven to 170 degrees (fan) and prep your bundt tin. To do this, I used a spray oil for ease. Then start to prep your ingredients by weighing them all out. 

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2. Beat the butter and sugar together using your mixer until they become pale and fluffy. Then once this happens start to add the eggs, one at a time. In the original recipe it said to also add a tsp of rose water with the last egg, but as Tesco didn’t have this I opted to go without – hoping for it to still taste good! 

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3. Once the eggs have been added into the mixture, start to fold in your flour and baking powder. To do this, I used a metal spoon and spilt the flour mixture into three to make it easier to combine. 

4. Then once the flour and baking powder have been added, fold in the buttermilk and salt until combined and then finally fold in the raspberries. 

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5.  Then tip the mixture into the pre-peppered bundt tin and even out using a spatular. Then place in the oven for 50 minutes (approx) or until the cake is cooked through. Mine took 40 minutes to cook and even then I am sure that it could have come out quicker as I have a fast oven, so just make sure your keeping an eye on your mixture. To test the cake, simply insert a skewer to see if it comes out clean – if it does your cake is done! 

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6. Remove your cake from the oven and leave to cook completely on a wire rack before icing. Not going to lie here this was the tricky bit for me as I couldn’t work out a way to get the cake out of the tin (whilst warm) without it breaking! I did it but if you know of an easier way than multiple flips, I would love to hear it! 

Icing

7. Once cooled, you can start by prepping your icing. To do this simply put the sifted icing sugar into a bowl and slowly add the water. Tsp by tsp. This will help to judge when to add more water, as you can always add more but can’t take it out! You need to form a thick paste here that can easily drizzle with a spoon. 

8. Once you have the right mixture add your food colouring until you have the right colour and then drizzle the icing over the cake. To decorate, you can use freeze dried raspberries, yet as Tesco was out of those also, I used fresh ones I had spare. 

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So there we go! A nice simple recipe for a great looking cake. Which didn’t take long to make!

I enjoyed making this as it was really easy. I would have liked to add the rose flavour, just to test it but as I mentioned previously I was unable to locate these on time.

Although, my end result doesn’t look as good as How to Cook Good Food’s original version, I would like to try it again to see if I can improve on the presentation, which so often lets me down! Although saying this, I must say I don’t think its an ugly cake – just it doesn’t look like the original.

Have you tried this recipe before? Would love to know if you have in the comments below or let me know if your going to try it -I’d love to know how yours turned out!

Until next time,

George x

 

5 Comments Add yours

  1. This… Looks… Amazing!! Raspberry is one of my all time fav flavours and last year Naiara made me the raspberry and white chocolate cake for my birthday which I demolished! Your baking skills are on point!! x

    Liked by 1 person

    1. fueltheblog says:

      Ohh I’ll have to make you one then as it was rather scrummy! 🙂 thank you! X

      Like

  2. Hi there, thanks for trying out my cake. I think it looks really pretty and hope you manage to track down dome rose flavouring for next time !

    Liked by 2 people

    1. fueltheblog says:

      Thanks for sharing it Laura! Really enjoyed making it! And will definitely be on the hunt for rosewater as think it would be delicious! X

      Like

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