Baking
Raspberry Bundt Cake
Ingredients
- 100g Flour
- 140g Crunchy muesli
- 2 tsp Baking powder
- 75g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 150g Sugar
- 1 Pinch Salt
- Zest of one lemon
- 200g Yogurt (natural, raspberry or lemon)
- 2 Eggs
- 200g Fresh raspberries
- Icing sugar
Directions
Method:
- Sift the flour and baking powder.
- Melt the butter (warm it until it becomes liquid, but don't let it get too hot).
- Mix with the sugar, salt and lemon zest.
- Fold in the yogurt, eggs and flour mixture.
- Halve the raspberries.
- Briefly roll a rolling pin over the crunchy muesli, if the clumps are too big.
- Lightly fold the raspberries and the muesli into the mixture and then transfer it to the cake form.
- Bake for 12 to 15 minutes at 190°C.
- When done, leave the cake to cool and sprinkle with the icing sugar.
