Clover Bliss Bundt Cake
(09 Aug 2019)

Clover Bliss Strawberry Bundt Cake
 

Clover Bliss Bundt Cake           
 
Recipe by Angie Gerber 
 
Cake:
4 Eggs (50g size)                                                                           
250g Castor sugar                                                       
5ml Vanilla extract                                                                        
200g Clover butter, softened                                                                      
250g Cake Flour
Pinch salt                                                                        
15ml Baking powder                                                                    
120ml Clover Bliss strawberry yoghurt                                  
160g Fresh or frozen strawberries, chopped into small pieces
 
Icing:
60ml Clover Bliss Strawberry yoghurt 
+-250ml Icing sugar, sifted
 
To decorate:
Fresh strawberries
Pink rose petals                       
 
Preheat the oven to 170°C.
Spray the 22cm bundt tin or 20x individual bundt tins with non-stick baking spray.
Sift the flour, salt and baking powder together and set aside.
Place the eggs and vanilla into a bowl and mix well. Set aside.
In a large mixing bowl, using the beater attachment set on medium/high speed, cream the softened butter and castor sugar until the mixture appears pale, fluffy and very light in texture.
Turn the machine down to a medium/low speed. While the machine is running, add the eggs a little at a time, beating well after each addition. Scrape the bowl down every now and again.
Add the half the sifted dry ingredients and mix to blend.
Now add the yoghurt and berries to the mixture and mix to blend through.
Add the remaining sifted dry ingredients and mix until thoroughly incorporated.
Pour the mixture into the prepared tin and bake in the pre-heated oven until done. ( use the skewer test of finger-press test ).
Remove from the oven, and allow the cake to stand for 3 minutes in the tin, before turning out onto a cooling rack to cool.
 
*If using frozen berries, first allow to defrost at room temperature, by placing the berries in a colander or sieve and draining any moisture off.
 
Icing:
Place the strawberry yoghurt into a bowl and stir in the sifted icing sugar a spoonful at a time, until the mixture is thick enough to stick to the back of the spoon.
Pour or drizzle the icing over the cooled cake and allow to drip down.
Decorate with fresh strawberries and rose petals.

 

 

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