lime yoghurt and raspberry bundt cake

lime yoghurt and raspberry bundt cake

• 25 Aug 2024

This cake wasn't on my list of things to bake until I saw an episode of the Cook-Up which featured Natalie Paull. Natalie made a one bowl lime yoghurt and blueberry cake and she used cake goop to grease the bundt tin. Whilst I'd heard about goop, I'd not used it before.

I decided to make some cake goop with which to grease my bundt tin. I adjusted the recipe a little to fit my 5 cup tin; swapped the blueberries for raspberries, which is what I had in my freezer, visited 5 fruit shops trying to find some limes and once that was done, away I went.

To say I was disappointed with the cake goop was an understatement. I use this bundt tin all the time and when I butter and flour the tin, the cake always comes out cleanly. When I used the cake goop, the top layer of cake and quite a few raspberries were left in the tin. I reattached the still warm raspberries to the cake and as I'd always planned to ice the cake I knew the icing would cover up a multitude of sins. Next time I make a bundt cake though, I'll go back to my tried and true method.

Here’s the recipe for you which makes a small 5 cup bundt cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. The cake keeps well but the icing doesn't, so if you decide to ice the cake I would ice the cake an hour or so before serving.

Lime, yoghurt and raspberry bundt cake – Natalie Paull
Ingredients
50g unsalted butter, melted and cooled
50g vegetable oil
1-2 limes, finely zested
30g lime juice
150g Greek yoghurt, room temperature 
75g whole egg, unshelled (approx 1 and 1/2 )
180g caster sugar
160g self-raising flour
pinch fine sea salt
85g frozen raspberries

icing sugar (to dust)

Cake goop
10g butter, very soft
10g vegetable oil
10g plain flour

Lime icing (optional)

75g sifted icing sugar

pinch sea salt

1-2 tbs lime juice

To decorate (optional)

2 tbs freeze dried raspberries

Method
Preheat the oven to 170°C, conventional. To make the cake goop, in a medium bowl, blend the ingredients together to form a smooth paste, then brush the inside of a 5-cup bundt tin with the goop mixture.

In a large mixing bowl, whisk the melted butter, oil, lime zest, juice, yoghurt, egg and sugar until well combined. Sift over the flour (reserve 1 tbsp for later), then whisk well with the salt. In a medium bowl, toss the raspberries lightly with the reserved flour (this will prevent them from sinking to the base of the cake), then add to the batter and gently fold through until just combined. Transfer the cake mixture to the prepared cake tin and place on the centre rack of the preheated 170°C, conventional oven.

Bake for 60-70 minutes, or until a skewer comes out with a few crumbs (or 95- 98˚C internal with a digital thermometer). Allow the cake to cool for 15 minutes before unmoulding (this reduces the chance for the cake to collapse or crumble when released!). When ready to remove the cake, invert the tin and tap it sharply onto a serving plate. When completely cold either drizzle the cake with lime icing or just before serving, dust with icing sugar.

Lime icing

Mix the icing sugar with a pinch of salt then add enough lime juice to form a very thick but pourable glaze. Pour the icing onto the top of the cake and use a spoon to tease it over the edges so it drips down the side. Allow the icing to set a little before decorating with a few freeze dried raspberries.

Thankfully the cake tasted great despite the cake goop debacle but whilst making it, I had a sense of deja vue. The cake felt very familiar and when I looked back through the archives I'd made a whole blood orange and olive oil cake a few years ago, using the same one bowl method and the same very new and shiny bundt tin. Now I'm tempted to adapt that version, so watch this space.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian