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Easter Bundt Cake

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Ingredients

Adjust Servings:
250g Ground Almonds Almond meal is fine too.
100g Plain flour, sieved
½ teaspoon Baking Powder
225g Butter, soft
250g Probiotic Yoghurt Unsweetened plain yoghurt is fine too.
6 Large eggs
4 teaspoons Vanilla Extract
1 teaspoon Icing sugar
1 punnet Strawberries Blueberries, raspberries or a mix of berries would be lovely.

Nutritional information

1482
Kj
356
Kcal
25g
Fat
24g
Carbohydrates
19g
of sugar
11g
Saturated Fat
6.5g
Protein
2.2g
Fibre
0.37g
Salt

Easter Bundt Cake

Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Gluten
  • Contains Tree Nuts
  • Serves 14
  • Medium

Ingredients

Directions

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Easter calls for a show stopper cake and this fits the bill. I have changed around Nigella Lawson’s vanilla cake recipe to make it lower in carbohydrates. As you know I don’t use artificial sweeteners so this cake does contain sugar. It has a good balance of protein and fat, which help counteract the sugar and the small amount of flour in the recipe.

Choose a sugar-free natural yogurt. Glenilen Farm Natural Live Yoghurt is the best in Irish supermarkets. I have no affiliation to Glenilen. A sprinkle of icing sugar is the finishing touch but doesn’t add any countable amount of carbs per portion – most of the icing sugar falls off during cutting or falls on the plate from the sieve. Happy Easter to you all!

 

Steps

1
Done

Preheat the oven to 180°C/gas mark 4/350ºF. Oil a bundt tin (2.5 litre capacity) very thoroughly. You could use a ring tin instead of a bundt tin. I use cake release spray (available at cake decorating supply shops) to ensure that the cake will come out of the tin undamaged. Every little bit of the tin has to be oiled or the cake will get stuck and damaged.

2
Done

Sieve the flour and bicarbonate of soda into the bowl of an electric mixer. Add all the ingredients except the icing sugar. Mix together until combined. Don't over beat. You can mix by hand instead. Just make sure all the ingredients are combined but don't overmix.

3
Done

Pour the mixture into the prepared tin. Place the Bundt tin on a baking sheet and place in the preheated oven. Bake for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the cake. If it comes out clean, the cake is baked.

4
Done

When the cake is baked, remove it from the oven and let it sit on a very damp cloth for 15 minutes (this helps the removal process). Gently pull away the edges of the cake from the tin with your fingers, then turn the cake onto a wire rack.

5
Done

Allow the cake to cool fully before placing it on a serving plate. Just before serving dust with the icing sugar pushed through a small sieve. Add the berries and bring to the table. This is a cake to show off!

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