This weeks recipe came from Baking with Blondie. Instead of using fresh strawberries I used frozen raspberries, because I had a box of them living in my freezer for I don’t know how long. It made a lovely cake that my husband thought tasted like a muffin, and indeed it kind of does. This is the texture I always strive to get when I make muffins but never seem able to achieve. The only thing that disappoints me about this cake is its colour. I don’t know why its such a dark brown colour on the outside or how I prevent that from happening. Is this a sign that it was in too long, or the bundt tin was too thin, or was the oven too hot? I have no idea so I think I should do some research and see if |I can improve upon this next time.
- 225g butter, softened
- 2 cups sugar
- 3 eggs
- 3 tblsp lemon juice
- Zest of one lemon
- 2 1/2 cups plain flour
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 227g vanilla Greek yoghurt
- 300g frozen raspberries
- 1 cup icing sugar
- Preheat the oven to 160 C
- Mix together 2 1/4 cups flour, bicarb, salt and lemon zest
- Cream the sugar and butter until light and fluffy, beat in the eggs one at a time then add 1 tblsp of lemon juice
- Alternate beating in the flour and yogurt until just incorporated
- Toss the raspberries into the remaining 1/4 cup flour and mix in gently
- Pour the batter into a well greased bundt tin and bake for 60 mins, or until a toothpick inserted into the centre comes out clean
- Allow to cool for 20 mins before turning out onto a wire rack
- Once completely cooled whisk together the icing sugar and 2 tblsp lemon juice and drizzle over the cake
It looked good when it came out of the oven but the top stuck to the tin when I turned it out. Something else I need to look into: how do I stop cakes sticking in a bundt tin? Obviously my method of butter and flour didn’t work too well.
I managed to reunite the top with the rest of the cake and once iced you could barely tell I’d had a minor disaster.
Even though this cake was pretty moist I am wondering if I did leave it in too long. After 60 minutes I could still see some raw batter so I left it in for an extra 10 minutes. maybe that was a mistake. Hmmm…
Next week I think I will move away from cakes and either make a tart or some cup cakes.