Zesty yogurt bundt cake with mojito drizzle
- February 2018
- Serves 10-12
- Hands-on time 30 min, oven time 50-55 min, plus cooling
This showstopping bundt cake is moist from the addition of natural yoghurt, whilst the zesty mojito drizzle and mint icing really wake up the palate. This would make a fine addition to an afternoon tea.
- 14.5g (8.5g saturated)
- 69.9g (47.7g sugars)
- 175g butter, softened, plus extra to grease
- 2 tbsp fine polenta for dusting
- 350g golden caster sugar
- Finely grated zest 2 limes
- 3 large free-range eggs
- 350g self-raising flour
- 200g natural yogurt
For the mojito drizzle
- 3 tbsp lime juice
- 3 tbsp white rum
- 2 tbsp caster sugar
For the icing
- 175g icing sugar
- 2 tbsp lime juice
- 2 tsp boiling water
- 2 tbsp chopped fresh mint leaves, plus extra leaves to decorate
You’ll also need…
- 24cm non-stick bundt tin
- Heat the oven to 160°C/140°C fan/gas 3. Brush the bundt tin with melted butter using a pastry brush, making sure you get the butter right into the crevices. Add the polenta and tilt the tin so it coats the inside.
- Using an electric hand mixer, cream the butter and sugar in a mixing bowl for 5 minutes or until pale and fluffy. Beat in the lime zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg. Using a large metal spoon, fold in the yogurt and remaining flour in two goes until just combined.
- Spoon the mixture into the prepared tin, then bake for 50-55 minutes until well risen and golden brown, and a skewer pushed into the middle of the cake comes out clean. Remove the cake from the oven, cool in the tin for 5 minutes, then carefully turn out onto a cooling rack set over a large baking tray.
- For the mojito drizzle, mix the lime juice, rum and sugar in a small bowl or jug until the sugar has dissolved. Drizzle the syrup over the warm cake and set aside to soak in.
- For the icing, sift the icing sugar into a bowl, add the lime juice and the hot water and mix until smooth. Just before serving, mix the chopped mint into the icing, then drizzle over the cake, letting it run down the sides. Decorate with extra fresh mint leaves.
The cake will keep for a few days, stored somewhere cool in an airtight container.
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