HomeFood & drinkOrange and Redbush Yoghurt Bundt Cake

Orange and Redbush Yoghurt Bundt Cake

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 60 minutes
Cooking time: 45 minutes
 
Ingredients (8) :

    250ml of Provamel Orange and Redbush Botanical Yogurt
    225g soft butter, plus a little extra for greasing the tin
    300g caster sugar
    6 free-range eggs
    350g plain flour
    ½ tsp bicarbonate of soda
    Zest of one Orange
    ¼ tsp Sicilian Orange extract (optional)
    1 tbsp icing sugar for decoration

    23cm bundt tin

Method:

Preheat the oven 180ºC/350ºF/Gas Mark 4

First grease the bundt tin well with melted butter.

Using a wooden spoon, cream the butter and sugar together in a large bowl until light and fluffy.

Whisk in the eggs one at a time using an electric hand whisk on the lowest setting – add in a little of the flour after each egg.

Add in the zest, orange extract, remaining flour, bicarbonate of soda and Provamel orange and Redbush Botanical Yogurt and carefully fold in using a metal spoon.

Pour the mixture into your prepared bundt tin and level out.

Place in a preheated oven for 45-60 mins.

Before removing the cake from the oven, make sure it is cooked through by inserting a metal skewer – if it comes out clean, the cake is cooked through; if not, then return the cake to the oven for a few more minutes.

After removing from the oven, allow the cake to cool for 15-20 mins before carefully removing from the mould and dust with icing sugar.
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