Anyway, it was my friend Lucie's birthday party yesterday afternoon, and initial plans for a barbecue were binned off after the clean-up operation took all day last time. She decided afternoon tea was a more sensible option, which wouldn't be complete without a bundt. She asked for 'something fruity', so I took inspiration from Kathy's impressive fruit salad.
The cake itself is full of chunky tropical yoghurt and lime zest, which is complemented by a rather zingy icing. Making it with just lime juice gives it quite a kick, so if you're not fond of limes you could use lemon juice or water instead.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
- Pour the yoghurt into a jug, and add the lime zest and juice.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, mix the icing sugar with enough lime juice to make a thick yet runny icing. I also added a tiny bit of yellow food colouring gel.
- Tip it over your cake.
- Decorate with strawberries and blueberries.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.