Good Morning everybody, another day of half term, another catch-up entry for the blog! Today it’s my latest charity bake that I’m sharing, which was an adaption of my Strawberry Yogurt Cake I made a few weeks ago. This cake was baked for the ‘Great Pink Bake Off’ that was held at my school, with all proceeds raised going towards Breast Cancer Research UK. It was great to see so much support from all the staff and students at the school and it really hit home how many people cancer affects, which makes me even more determined to raise as much money as I can through my baking.
The quantities in this recipe are slightly adjusted from my usual yogurt cake: if I was using natural yogurt in this recipe, I would use 1 1/3 cup sugar, but as I was using a flavoured yogurt that was quite sweet already, I cut back on the amount of sugar used to avoid a sickly sweet cake.
This was also the first time I used my bundt cake tin which I bought a few weeks back from Lidl and I have to say, I was really impressed with it. I thought I would have some trouble with removing the cake from the pan but everything went smoothly and I can’t wait to use it again – any suggestions with what recipes I should try out with it next?
Ingredients (Serves 12 big portions)
1 Cup Sugar (I used a mixture of caster & granulated sugar)
1 1/3 Cup Strawberry Yogurt
3 1/3 Cups Self Raising Flour
1 Tsp Vanilla Essence
1 Tsp Strawberry Essence
Pink Food Colouring, for decoration
For the icing:
100g Icing Sugar, sieved
Approx. 1/4 Cup Cold Water
Pink Food Colouring
– Preheat the oven to 180C/160C Fan/350F and prepare your bundt tin using the traditional greasing then flouring method
Add the eggs, sugar, yogurt and sieved flour in to a large mixing bowl and mix just until everything is bought together.
Divide the cake mixture into two (measurements don’t have to be exact, just spoon approx. half the mixture into another medium sized mixing bowl).
Into one half of cake mixture add the teaspoon on vanilla essence and mix until well incorporated- leave this mixture to one side.
Into the other half of the cake mixture add the teaspoon of strawberry flavouring and around 2 teaspoons of pink food colouring. How much colouring you add depends on how deep a colour you want so this part is up to you (I used natural food colouring and knew that alot of the colour would ‘bake out’ in the oven so added around 2.5 teaspoons of colouring in the end).
Now the marbling of the cake: add alternate spoonfuls of each mixture into the bundt tin until all of the cake mixture is used up and you have a swirly-esque pattern going on in the tin. Finally, run a blunt knife through the cake batter just to add a few more swirls to the layers of the cake.
Smooth of the top of the cake batter using a spatula or the back of a dessert spoon and place the bundt tin in the centre of the oven to bake for about 30 minutes, until the cake is springy when pressed and a skewer can be inserted into the centre of the cake and come out clean.
Once cooked, remove from the oven and leave the cake to cool in the tin for about 5 minutes before turning out onto a wire rack and leaving to cool completely for at least 30 minutes.
Once cool, you can get on with the icing of the cake. Sieve the icing sugar into a medium sized bowl and slowly add the water, teaspoon at a time, stirring after each addition. Once you have reached your desired consistency, spoon half the icing into a piping bag fitted with a small nozzle (I actually used a sandwich bag with the corner snipped off) and drizzle the icing over the cake in a
Add 1-2 drops of pink food colouring into the remaining icing and stir until you have a smooth and consistent colour. Add this half of the icing to a clean piping bag and repeat the icing process.
Cut into slices and serve immediately – this cake won’t hang around for long but can be stored in an airtight container for up to 5 days.