I wanted something summery, light and fruity to go in this beautiful tin, but it also had to be a sturdy mix which would pick up the beautiful design. Although this can be made in any bundt tin, it worked particularly well in the Jubilee. It's such a pretty design, I wanted to show it off. From some angles it looks like it's covered in diamonds, from above it's like a Spirograph design, and from the front you can see pretty hearts.
I took this cake into work today for my tame tribe of guinea pigs. Resounding success. A lovely bouncy texture with subtle tropical flavours, which are given a boost every couple of bites by the addition of the mango and passionfruit compote.
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- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 250ml mango or tropical yogurt
- 75ml mango and passionfruit compote or similar jam (optional)
- Preheat the oven to gas 3/160 C
- Grease and flour a regular sized bundt tin - 2.4l, 10 cup, 10 inch. I used the Nordic Ware Jubilee tin.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and spice.
- Pour the yoghurt and compote into a jug and mix.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. Don't over mix.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into the prepared tin. Roll around until the batter reaches every little crevice!
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It should be shrinking from the sides of the tin slightly.
- Leave the cake to cool for 10 minutes, then remove from the tin. You'll be surprised how easily it comes out!
- Serve either plain or with a dredging of icing sugar.
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