Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 10 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
10
For the icing
- 4tablespoons double cream
- 225grams icing sugar
- 1/4teaspoons vanilla extract
- 225grams butter, plus extra for greasing
- 350grams plain flour, plus extra for dusting
- 2teaspoons baking powder
- 1teaspoons salt
- 200grams caster sugar
- 150grams light brown sugar
- 3 large eggs, plus one yolk, lightly beaten
- 1tablespoons vanilla extract
- 3/4 cup whole milk
- 250grams raspberries (to serve)
Nutrition per serving
2500kJ / 597Cal
2500 Kilojoules or 597 Calories
29% of daily energy intake*
Protein
7.2grams
Fat
24.6grams
Carbs
85.6grams
Sugars
61.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This ring-shaped cake originated in northern Germany and is now popular all over the world. It is traditionally a simply flavoured cake that is dusted with icing sugar or drizzled with icing before serving.
Method
Step 1 of 6
Preheat the oven to 180°C. Lightly grease and flour the bundt tin, tapping out any excess flour. Set aside. Sift the flour and baking powder into a bowl. Add the salt, mix well, and set aside.
Step 2 of 6
Whisk the butter and both lots of sugar in a large bowl with a hand-held whisk for 3-4 minutes, until light and fluffy. Add half of the beaten eggs, and whisk until well combined.
Step 3 of 6
Whisk in the remaining beaten eggs, until well combined. Beat in the vanilla extract until smooth. Scrape down the sides of the bowl as needed.
Step 4 of 6
Add the flour and milk, a little at a time, and whisk the mixture until well combined and smooth. Scrape down the sides of the bowl and pour the batter into the tin.
Step 5 of 6
Bake for 40-50 minutes, rotating the tin at the halfway mark, until golden. Transfer to a wire rack and cool for 1 hour, before removing the cake from the tin.
Step 6 of 6
For the icing, place the double cream in a bowl. Whisk in the icing sugar and vanilla extract, gradually, until thick. Pour it over the cake. Serve with raspberries, if desired.
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