little red fruit cakes everywhere

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Do you like binge watching?

We – my better half & I – do. We liked binge watching as soon as TV series appeared via DVD boxes & more than ever as soon as streaming became a commodity. During Corona times when everything (aka cinema, theaters, concert halls …) is closed streaming & binge watching is manifest.


For the record:
I always was annoyed when there was a TV series, especially a continuous story, which was broadcasted only once a week. Waiting for a whole long week until you learn what happens … can be excruciating!


During the last weeks a series called “Little Fires Everywhere” appeared. At 1st I was a little … hmmm – because I read the novel about 2 years ago … (So I was aware of the story.) However, we started watching & watched some episodes each night.

On the one hand I noticed that the TV series was near to the novel – fine. I like it. Then I noticed that Reese W. was the perfect incarnation of the good housewife w/ 4 children, the rich one, the caring one, the social active one …  scheming whenever necessary (from her point of view) … who only wants the best, but creates havoc. (Best jokes were her Xmas activities she planned & organized involving her family – if willing or not.) Her mini-me is awesome.

On the other hand there is the artist on the run who makes her daughter’s life a misery – unintentionally. (Well, this was for me somewhat … because I remembered the novel & the solution of her secret.)

In short: It’s the duel of mothers about motherhood.

While enjoying the series for some successive nights we also enjoyed some cake. We always have an espresso later after dinner w/ something sweet or chocolaty. I made some little Bundt cakes ready for a dollop of Greek yoghurt & some fresh raspberries & strawberries to go with.


For the record:
A cake is ok for 2 people w/ an espresso.
For afternoon coffee make it 1:1 i. e. 1 Bundt cake per person.



For the cakes I got my inspiration from a recipe for a lemon cake on  Zimtkeks und Apfeltarte … & the simple fact that I own a cake tin for little Bundt cakes which I use by far not often enough.

So let’s start!

What do we need?



It’s a light & fluffy cake:

  • flour
  • sugar
  • eggs
  • olive oil
  • Greek yoghurt
  • vanilla extract
  • an organic lemon
  • fresh raspberries.

… & my cake tin for 6 little Bundt cakes (which gets oiled before using)!



We start – as usually – w/ preheating the oven to 160° C w/ fan.

Afterwards it’s time to grate the zest of our organic lemon.



Clean the raspberries & mash them – not too much.



Mix flour, baking powder & a pinch of salt.

W/ your handheld electric mixer whisk the eggs, the sugar & the olive oil. Add the mess to the flour mix & mix.

Add the Greek yoghurt, the vanilla extract & the lemon zest & mix.

Finally fold in  the mashed raspberries w/ help of a spoon.



Now be careful when filling the mess into the cake tin. There are always some splatters – remove them before the cake tin marches into the preheated oven.



The Bundt cake holes were filled up to the rim – maybe a little too much. However, the cakes were fine. (Some dough ended up onto the bottom of my oven – not worth mentioning.)

The cakes were in the oven for about 25-30 min.



After the oven session let the cakes cool down for 10-15 min. Then tip over & the cakes will tumble out.

Let them cool down completely.



For serving just add some Greek yoghurt & lots of fresh raspberries and/or strawberries. (You may also add whipped cream instead of Greek yoghurt.)





little red fruit cakes everywhere
Prep Time30 minutes
Cook Time30 minutes
Servings: 6 Bundt cakes
  • 225 g all-purpose flour
  • 2 tsp baking powder
  • a pinch of salt
  • 100 ml olive oil
  • 150 g sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 200 g Greek yoghurt (10%)
  • zest of an organic lemon
  • 100 g raspberries
  • olive oil for the baking tin
for serving:
  • Greek yoghurt
  • raspberries
  • strawberries
  • baking tin for 6 small Bundt cakes
  • handheld electric mixer
how to:
  • Preheat the oven to 160° C w/ fan.
  • Oil the baking tin carefully.
  • Zest the organic lemon & set aside.
  • Combine flour, baking powder, salt; set aside.
  • Combine oil, sugar, eggs & mix w/ your handheld electric mixer until smooth.
  • Add the mess to the flour mix & mix.
  • Add Greek yoghurt, lemon zest & vanilla extract & mix.
  • Add mashed raspberries & fold in.
  • Distribute the batter into the 6 Bundt cake holes.
  • Bake for about 25-30 min & make the famous test w/ the wooden pin ... If not coming out clean add another 5 min.
  • Let the cakes cool down in the tin for about 10-15 min. Then free them from the tin.
  • Serve the cakes w/ fresh raspberries & strawberries & Greek yoghurt.
Sitting on your kitchen counter - covered - the cakes will be fine for 3-4 days.


(information on equipment)



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keep it simple. be flexible. always.