Raspberry and Elderflower Bundt Cake
A Light and Fluffy Bundt Cake which takes no time at all to make! Using the best of British seasonal food!
Servings 12
Equipment
- Bundt Tin
Ingredients
For the Sponge
- 360 g Caster Sugar
- 250 g Butter
- 4 medium eggs
- 360 g Plain Flour
- 2 tsp. Baking Powder
- 2 tsp. Vanilla Extract
- 1 tsp. Salt
- 300 g Soured Cream
- 200 g Raspberries
For the Syrup:
- 100 ml Elderflower Cordial
- 50 g Water
For the Glaze:
- 300 g Icing Sugar
- 70 g Elderflower Cordial
- 30 g Water
Instructions
- 1. Preheat the oven to 180 degrees celsius (fan oven). Grease the bundt tin with butter thoroughly and then lightly dust with flour. Make sure you do this so that the cake doesn't stick to the tin.
- 2. In a free standing mixer or using an electric whisk, cream the butter, sugar and vanilla together until pale and fluffy. Gradually add the eggs to the mixture, making sure to mix between each addition.
- 3. Mix together the flour, baking powder and salt.
- 4. Alternatively, add the flour and soured cream to the the mixture, making sure to scrape down the sides and is well incorporated. Toss the raspberries in 1 tbsp. flour and then add to the mixture.
- 5. Now pour into the tin, evenly distributed. Bake in the oven for 45-60 minutes until golden brown and cooked all the way through.
- 6. Whilst the cake is in the oven, mix together the cordial and water. When the cake is out of the oven, brush generously with the syrup.
- 7. Leave for the cake to cool for about 10-15 minutes. Then remove the cake from the tin. Use a knife to loosen the sides slightly then flip upside down onto a plate or cooling rack.
- 8. To make the glaze, mix together the icing sugar, cordial and water. Pour on top of the cooled cake and decorate with fresh raspberries.
Notes
Store in an airtight container and it will keep for 3-5 days