Yoghurt Bundt Cake
This simple cake has a hidden hiddem nutty layer seasoned with cinnamon
Makes enough for: 1 cake
Ingredients
For the nut sprinkle
- 100 g pecan nuts, lightly toasted and crushed
- 48 g xylitol
- 20 mls ground cinnamon
For the batter
- 200 g xylitol
- 170 g softened salted butter
- 3 eggs
- 5 mls vanilla extract
- 375 g flour, sifted
- 10 mls baking powder
- 5 mls bicarbonate of soda
- 290 g thick yoghurt
Method
For the nut sprinkle
- Place the nuts into a bowl and set aside
- Place the xylitol and cinnamon into a bowl, mix to combine and set aside
For the batter
- Preheat the oven to 180° Celsius
- Place the xylitol and butter into a stand mixer bowl and cream together
- Add the eggs one a time, beating well between each one to combine, and scraping down the sides as necessary *
- Add the vanilla and beat to combine
- Place the flour, baking powder and bicarbonate of soda into a mixing bowl and whick to combine
- Measure out the yoghurt into a bowl
- Add a third of the flour to the egg mixture and gently fold in
- Now add a third of the yoghurt and gently fold in
- Continue adding the flour and the yoghurt until all combined into a thick batter
- Pour half of the batter into a silicone bundt mould **
- Sprinkle the nuts and cinnamon mixture on top of the batter then pour the rest of the batter into the mould
- Smooth the batter and place the bundt mould into the oven to bake for 70 minutes
- Remove from the oven and leave to cool completely in the tin before turning out and serving
Notes
* don't worry if the batter splits at this stage
** if yours is not silicone then grease it with butter and lightly dust with flour
** if yours is not silicone then grease it with butter and lightly dust with flour