Redcurrant and lemon bundt cake

Redcurrant and lemon bundt cake

  • serves 12
  • A little effort

Need a stunning recipe for a Christmas party? This beautiful cake is made in a Heritage bundt tin, which is made by Nordic Ware, an American company. It isn’t cheap but will last forever and works like a dream - the cakes release perfectly every time.

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Ingredients

  • butter 200g
  • golden caster sugar 500g
  • oil 60ml (use a flavourless oil, not olive oil)
  • lemons 2, zested and juiced
  • eggs 4

  • plain flour 350g
  • baking powder 1 tbsp

  • buttermilk 250ml

  • redcurrants 200g, removed from
their stems
  • icing sugar 200g

Method

  • Step 1

    Heat the oven to 180C/fan160C/gas 4. Beat the butter, sugar and oil in a stand mixer until the mixture looks light and fluffy. Beat in the lemon zest (keep the juice), followed by the eggs. Sift the flour and baking powder together. Fold this into the cake mix, adding the buttermilk as you do so. Fold until the mixture is smooth.

    Fold through the redcurrants. Spoon into a buttered and floured bundt tin or cake tin. Bake for one hour, then check that the sides of the cake are starting to shrink away from the edges and the top is pale brown. Cool in the tin for a few minutes, then turn out onto a wire rack.

  • Step 2

    To decorate, either dust heavily with icing sugar or mix enough lemon juice with the icing sugar to make a glaze and brush it over.

Nutritional Information

  • Kcals 536
  • Fat 21g
  • Carbs 80.2g
  • Fibre 2g
  • Protein 6g
  • Salt 0.7g
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