food for thought

by michelle

spiced bundt cake

with 2 comments

I’ve been looking forward to using my new cake tin and this recipe adapted from Dorie Greenspan in Bon Appétit seemed perfect. Maybe a lower temperature next time…


In a bowl combine and whisk all the dry ingredients: 2 cups of all-purpose flour, ¾ of a cup of almond meal, 2½ teaspoons of Chinese five-spice powder, 1 teaspoon of baking powder, ½ a teaspoon of baking soda, ½ a teaspoon of salt, ½ a teaspoon of ground cinnamon and ½ a teaspoon of ground ginger. In a mixer bowl combine 1 cup of butter with 1 cup of brown sugar and ½ a cup of white sugar. Cream until light and fluffy then add 3 large eggs, one at a time, and 1½ teaspoons of pure vanilla extract. Finally, add 1 cup of low fat Greek-style yoghurt. Transfer the batter to a well-greased bundt pan and bake for approximately 1 hour in a moderate oven. To make the cake more decadent I made a smoked salt caramel sauce from a recipe by Nigella Lawson. In a small saucepan melt 75g of unsalted butter, 50g of brown sugar, 50g of caster sugar and 50g of golden syrup and simmer for a few minutes. Add ½ a cup of double cream and 2 teaspoons of smoked sea salt flakes. Allow to cool a little then pour into a jug to serve.



Written by michelle picker

August 20, 2016 at 6:00 am

2 Responses

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  1. Gorgeous bundt cake!


    October 13, 2016 at 8:36 am

  2. That looks so good!


    August 20, 2016 at 8:56 am

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