Sunday, November 15, 2015

Berries Yoghurt Bundt Cake

Come Saturday, I will need to crack my head, thinking what to bake to bring to our tafsir class. The good part is that, I can try new recipes! Walaupun kadang2 it will take me more than 1/2 a day of googling, and reading recipes.

Hari ni aku decided to cari cake yg menggunakan yoghurt sebab dalam peti ada satu tub yoghurt yg belum digunakan. And of course, dah expired! Hahaha.. Yes, I normally baked using expired yoghurt dlm peti sebab takmau membazir.

Berry Yoghurt Bundt Cake



2¼ cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tbs of lemon juice
Zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
3/4 cup yoghurt
2 cups fresh raspberries/mixed berries
3 tablespoons flour

Raspberry Frosting

4 oz cream cheese (half of an 8 oz package), softened
2 tbs seedless raspberry jam or preserves
1/2 cup powdered sugar
3 tablespoons milk


Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.

In a large bowl, mix together 2¼ cups flour, baking soda, baking powder and zest from lemon.

In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice.

Add to flour mixture, then mix in yogurt.In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter.

Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).

Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting.

Frosting instructions:

In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

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