I’ve always thought that bundt tins makes cakes look daintier, almost like a sponge sculpture. In terms of practicality a bundt is way easier to portion in a more democratic way than a cake and slices come out clean and even, plus a generous icing makes it all the way more tempting.
I love you bundts.
This recipe can work with any type of berry as long as you don’t exceed the ratio of dry/moist ingredients.
You will need:
- 250g plain flour.
- 1 cup of blueberries
- 2 tsp baking powder.
- 225g caster sugar.
- The zest of 1 lime and the juice of 2.
- 2 eggs , at room temperature.
- 125ml sunflower oil.
- 1 tbsp milk.
- 2 tbsp poppy seeds
- 200g natural yoghurt.
- Juice and zest of 1 lime.
- 1 ½ cup of icing sugar.
Preheat the oven at 180C
Simmer the blueberries with the sugar for about 4 minutes at a medium heat, this will help break down the blueberries and help them release that deep blue-purple colour.
In a bowl mix the sugar and the juice+zest of the limes until you get a grainy texture, add the blueberries.
In a small bowl whisk the eggs with the yoghurt and milk. Now incorporate the the eggs to the fruit, add the oil then very slowly and sift the rest the flour with the baking powder, continue mixing for half a minute, use an electric mixer if needed.
Transfer to a perfectly greased mould.
Bake for 45 approx. then leave it in the oven until is completely cold. Unmould.In a small bowl mix the icing sugar with the zest and juice of the lime and drizzle on the cake.
Leave it to set for about an hour or so before slicing.