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Zesty yogurt bundt cake with mojito drizzle

Name: Zesty yogurt bundt cake with mojito drizzle
Yield: Serves 10-12
Cuisine: American recipes
Ingredients: 175g butter, softened, plus extra to grease; 2 tbsp fine polenta for dusting; 350g golden caster sugar; Finely grated zest 2 limes; 3 large free-range eggs; 350g self-raising flour; 200g natural yogurt; For the mojito drizzle; 3 tbsp lime juice; 3 tbsp white rum; 2 tbsp caster sugar; For the icing; 175g icing sugar; 2 tbsp lime juice; 2 tsp boiling water; 2 tbsp chopped fresh mint leaves, plus extra leaves to decorate; You’ll also need…; 24cm non-stick bundt tin

Published: 7 Mar 18
Updated: 2 Apr 24

This showstopping bundt cake is moist from the addition of natural yoghurt, whilst the zesty mojito drizzle and mint icing really wake up the palate. This would make a fine addition to an afternoon tea.

Easy
February 2018

Test kitchen approved

Serves 10-12
Hands-on time 30 min,  oven time 50-55 min, plus cooling

Nutrition: per serving

Calories: 446kcals
Fat: 14.5g (8.5g saturated)
Protein: 6.2g
Carbohydrates: 69.9g (47.7g sugars)
Fibre: 1.2g
Salt: 0.7g

FOR 12

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Ingredients

175g butter, softened, plus extra to grease
2 tbsp fine polenta for dusting
350g golden caster sugar
Finely grated zest 2 limes
3 large free-range eggs
350g self-raising flour
200g natural yogurt

For the mojito drizzle

3 tbsp lime juice
3 tbsp white rum
2 tbsp caster sugar

For the icing

175g icing sugar
2 tbsp lime juice
2 tsp boiling water
2 tbsp chopped fresh mint leaves, plus extra leaves to decorate

You’ll also need…

24cm non-stick bundt tin

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Method

Heat the oven to 160°C/140°C fan/gas 3. Brush the bundt tin with melted butter using a pastry brush, making sure you get the butter right into the crevices. Add the polenta and tilt the tin so it coats the inside.
Using an electric hand mixer, cream the butter and sugar in a mixing bowl for 5 minutes or until pale and fluffy. Beat in the lime zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg. Using a large metal spoon, fold in the yogurt and remaining flour in two goes until just combined.
Spoon the mixture into the prepared tin, then bake for 50-55 minutes until well risen and golden brown, and a skewer pushed into the middle of the cake comes out clean. Remove the cake from the oven, cool in the tin for 5 minutes, then carefully turn out onto a cooling rack set over a large baking tray.

For the mojito drizzle, mix the lime juice, rum and sugar in a small bowl or jug until the sugar has dissolved. Drizzle the syrup over the warm cake and set aside to soak in.
For the icing, sift the icing sugar into a bowl, add the lime juice and the hot water and mix until smooth. Just before serving, mix the chopped mint into the icing, then drizzle over the cake, letting it run down the sides. Decorate with extra fresh mint leaves.