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SERVES 12 | PREP 20 MINS | COOK 60-70 MINS Easter Bundt Cake.
You will need For the cake
For the icing • 250g Icing Sugar • 3-4 tbsp Milk • ½ tsp Vanilla Extract To decorate Mixed Berries and a selection of Easter treats
• 375g Self Raising Flour • 200g Unsalted Butter, plus 1 tbsp extra, softened • 375g Caster Sugar,
plus 2 tbsp extra • 4 Medium Eggs
• 1 tsp Vanilla Extract • 220g Natural Yogurt • 120g Raspberries • 24cm Non-stick Bundt Tin
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Method Pre-heat the oven to 160°C/140°C Fan/ Gas Mark 3. Brush the inside of a 24cm non- stick bundt tin with softened butter then sprinkle the caster sugar into the tin. Mix together all the cake ingredients except for the yogurt and raspberries, don’t over mix. Add the yogurt and mix until smooth, fold in the raspberries and
pour into the greased tin. Bake in the oven for 60-70 minutes. Leave the cake to stand for
5 minutes then remove from the tin and leave to cool. To make the icing, start with 3 tbsp of milk. Mix the icing sugar with milk and vanilla extract then pour over the cake – the
icing should be thick. Fill the centre of the cake with mixed berries and Easter chocolate then top with more Easter treats.
Whip up these deliciously tempting crispy cakes with our Easter recipes online. Easter Crispy Cakes MAKES 16 | PREP 10 MINS | COOK 5 MINS
Oozy Ice Cream Cones
Vanilla ice cream with gooey, oozy fondant and chocolate pieces. 45.3p per 100ml £2.49 5 pack
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