This was our contribution to the November Loughborough Clandestine cake Club meeting. On receiving the brief “all the fun of the fair” we deliberated over what to bake, we wanted something fresh, bright and colourful with nostalgic flavours. Then C came up with this flavour combination, his ideas are always the best!
To Make our Raspberry Sherbet Bundt Cake you will need:
- 240g salted butter- softened
- 240g caster sugar
- 4 large eggs
- 1 and 1/2 teaspoons of vanilla extract
- 240g self raising flour
- 2 teaspoons of baking powder
- 20g freeze-dried raspberries powdered (available from here)
- 120g whole fresh or frozen raspberries (preferably homegrown british!)
- 8 teaspoons of raspberry sherbet (also available from here)
- a 2.4 litre capacity Bundt tin- well greased with melted butter or oil
For the glace icing
- 300g icing sugar
- 20g freeze dried raspberries- powdered
- the juice of one lemon
- a few teaspoons of water
We chose to bake this cake in our Nordic wear heritage Bundt tin (available here!)
A bundt tin is so called because of it’s ring shape, this can take on many forms. Nordic ware are a Brilliant American based kitchenware manufacturer specialising in everything from cake tins to cake pre-mixes. Their website is well worth checking out and most of their products are available in the UK from various outlets.
This particular tin is made from heavy cast iron which, combined with the hole in the centre of the cake make for a much more even conductivity of heat resulting in a beautifully even rise and bake. The pan is non stick, so a little greasing with melted butter or oil before use should ensure a perfect release with every bake- it certainly worked for us here.
Preheat your oven to 170 degrees c or 160 degrees c for a fan assisted oven. Break the eggs into a measuring jug or bowl along with the vanilla extract. Sift the flour, baking powder and freeze dried raspberries together in a mixing bowl and set aside.
Using a handheld mixer cream together the soft butter and sugar until pale, light and fluffy. Slowly begin to add the eggs and vanilla, one at a time, beating well after each addition. If the mix looks likely to split add a tablespoon of the sifted flour mix to help bind.
Once all the eggs are well incorporated fold in the sifted flour mixture with a spatular, taking care not to over mix as this will knock out the air incorporated whilst mixing the butter, sugar and eggs and the cake will not rise so well.
Transfer the mix to the bundt tin and level with the back of a spatular- no need to be too neat as the mix will find it’s own level in the oven.
Lastly scatter over the whole raspberries- these will sink into the mix during baking. Place on the middle shelf of the pre-heated oven and bake for 50-55 minutes
To test the cake is ready make sure it is an even golden colour then press the surface of the cake, if it springs back to the touch it is baked but if your finger leaves an impression in the surface of the cake it will need a few more minutes in the oven. Another way to test the cake is to inset a skewer into the side, if the skewer is clean when removed the cake is ready.
And to finish we made two glazes to drizzle over our bundt cake. One pink and one white. Here’s how we made them…
For the white icing sift 150g icing sugar into a bowl and slowly add the lemon juice, a teaspoon at a time. You don’t need to much probably as little as 2-3 teaspoon but it’s best mixed by eye until you have a paste that will drizzle slowly from your mixing spoon.
For the pink icing sift the other 150g icing sugar along with the powdered raspberry into a bowl. Slowly add the water a teaspoon following the same mixing guidelines above.
Drizzle both icings over the cake, evenly distributing the colours, no need to be too neat and tidy! Finish the cake with another sprinkling of raspberry sherbet for good measure.