Ingredients
Adjust Servings:
| 225g Butter | |
| 300g Castor Sugar | |
| 350g Plain Flour | |
| 1/2 teaspoon Bicarbonate of Soda | |
| 250g Plain low fat yogurt | |
| 6 Eggs | |
| 4 teaspoons Vanilla Extract | |
| 1 tablespoon Icing sugar |
Nutritional information
Size 58g
kcal 200
914 kj
Fat 9.7g
Sat Fat 6g
Carb 30g
Fiber 0.7g
Salt .03g
Nigella’s Spruced Up Vanilla Cake
This is one the recipes used by Nigella Lawson for her famous Christmas tree cake but it can be used with any bundt cake tin or even a plain cake tin. It is an all in one recipe and only needs a dusting of icing sugar to decorate
Features:
A Bundt cake is a cake that is baked in a distinctive ring-shaped Bundt pan. The shape is inspired by a European cake known as a Gugelhupf cake, but Bundt cakes can be made using any Madeira type recipe.
Ingredients
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225g ButterThe butter must be soft
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300g Castor Sugar
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350g Plain Flour
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1/2 teaspoon Bicarbonate of Soda
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250g Plain low fat yogurtI replaced with a no added sugar probiotic yoghurt.
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6 Eggs
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4 teaspoons Vanilla Extract
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1 tablespoon Icing sugar
Directions
This amazing cake is so simple to make if you have the Nordic Ware Bundt cake tin. Even if you don’t have the tin (idea for next year….I bought mine directly from them on line), why not give it a go using any cake tin and decorate it with a Christmas theme? Once it gets a tiny dusting of icing sugar it will have a snowy Christmas look. One teaspoon of icing sugar (2.5g) has only 2.5 g of carbohydrate. Most of it falls off when you cut it and transfer it to a plate, so win, win.
Nigella’s recipe calls for low fat natural yoghurt but I use a no added sugar natural live yoghurt and it cames out perfect. Many low fat yoghurts contain a lot of sugar and replacing them with a healthier probiotic one is an easy swap that works for this recipe.
Steps
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1
Done
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Preheat the ovenPreheat the oven to 180°C/gas mark 4/350ºF. |
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2
Done
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Prepare the tinOil a regular or fir-tree shaped bundt tin (2.5 litre capacity) very thoroughly. 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. |
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3
Done
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Assemble the cakeSieve 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. |
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4
Done
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BakePour 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 center of the cake. If it comes out clean, the cake is baked. Let it sit on a very damp cloth for 15 minutes (this helps the removal process). |
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5
Done
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FinishingGently pull away the edges of the cake from the tin with your fingers, then turn the cake onto a wire rack. Allow to cool fully before placing it on a serving plate. Just before serving dust with the icing sugar pushed through a small sieve, so that the cake looks like snow covered pine trees. |
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6
Done
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AlternativeYou can use any type of ring tin and decorate the cake by drizzling a little icing (icing sugar and water) over the side of the cake. Decorate with holly etc....... Orange or lemon rind and spices can be added to change the cake. The cake is delicious toasted if any of it survives! |
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7
Done
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Storage or to make aheadThe cake is at it's best on the day it is made but will keep for up to 2 days if it is stored in a sealed container. The cake can be carefully wrapped in cling film and placed in a large plastic bag and frozen for up to 3 months. Let the cake thaw, uncovered and sprinkle with icing sugar before serving. Recipe credit: Nigella Lawson |
