little red fruit cakes everywhere
Servings: 6 Bundt cakes
ingredients:
- 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
equipment:
- 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.
Notes
Sitting on your kitchen counter - covered - the cakes will be fine for 3-4 days.