Raspberry and Yoghurt Bundt Cake with Maple Glaze (Greg and Lucy Malouf)

agfg.com.au

Est.

300 g plain (all-purpose) flour

1 ½ tsp baking powder

½ tsp bicarbonate of soda (baking soda)

½ tsp fine sea salt

240 g Greek-style yoghurt or sour cream

1 ½ tsp vanilla extract

250 g unsalted butter, softened, plus extra for greasing

300 g caster (superfine) sugar

195 g eggs (roughly 3), lightly whisked

150 g frozen or fresh raspberries, roughly chopped fresh raspberries or blueberries, to decorate (optional)

Edible flowers, to decorate (optional)

subheading: Maple Glaze:

25 g unsalted butter

50 ml maple syrup

60 g (2 oz) icing (confectioners') sugar, sifted

1 Tbs Greek-style yoghurt or thick cream

Directions at agfg.com.au

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