Recipe: Summery Strawberry and Plum Bundt Cake with Raspberry Glaze and Chelsea Raw Sugar
Summery Strawberry and Plum Bundt Cake with Raspberry Glaze and Chelsea Raw Sugar
Now that the warmer days are finally upon us, I thought it timely to share with you one of my favourite summer cake recipes, which is packed full of two of my absolute favourite fruits - strawberries and plums. These two together happen to make a harmonious marriage especially when baked into a spelt and almond sponge made with beautiful caramel tasting raw sugar thanks to Chelsea Sugar.
This cake smells exquisite when it's in the oven, and tastes just as good. It's a very moist cake and is perfection served warm with cream or yogurt. I love the slight crunch that the final sprinkling of raw sugar lends to each bite.
180g butter, softened
150g Chelsea Raw Sugar
1 tsp vanilla extract
2 organic eggs
200g spelt flour
50g ground almonds
1 tsp baking powder
1 tsp baking soda
170ml greek yogurt
2 ripe plums, segmented
6 strawberries, washed and hulled and halved
Raspberry apricot glaze:
150g fresh or frozen raspberries
140g apricot jam
fresh strawberry slices
1 tbs raw sugar for sprinkling
crushed pistachios for sprinkline
Preheat oven to 170°C. Line the base of a 22cm tin with baking paper and grease the sides of it very well.
In the bowl of an electric mixer, cream the raw butter, sugar and vanilla together until pale, light and fluffy. Mix in the eggs one at a time, scraping down the sides of the bowl as needed. Gradually add the flour, ground almonds, baking powder and soda, followed by the yogurt. Be careful not to over mix.
Pour into the cake tin and dot in the plum segments and strawberry halves.
Bake for 35-40 minutes, or until golden in colour, springy to the touch and a skewer inserted comes out clean.
Allow to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the glaze. Place all ingredients in a small saucepan and bring to the boil. Simmer for 8 minutes, stirring continuously. Take off the heat and drizzle onto the cake while it is still warm.
Decorate with fresh strawberry slices, raw sugar and pistachios.
Refrigerate in an airtight container for up to 3 days.