Raspberry Butter Bundt Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 250 g unsalted butter, at room temperature,cubed
• 1 1/2 cups granulated sugar
• 3 eggs, separated,at room temperature
• 1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed
• 1/2 teaspoon lemon juice
• powdered sugar, for dusting
• fresh raspberry, to decorate
• rose petal, to decorate
• clotted cream, for serving

Recipe

• 1 preheat oven to 350 degrees fahrenheit, and position rack in center of oven.
• 2 grease and flour a 10-cup bundt pan.
• 3 sift the flour, baking powder and salt into a medium bowl and set aside.
• 4 stir the milk and vanilla extract together in a small bowl, and also set aside.
• 5 beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
• 6 add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
• 7 with the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
• 8 remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
• 9 wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
• 10 beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg mixture with the remaining 1/2 cup sugar.
• 11 fold the egg mixture into the cake batter, then add the raspberries and fold together until lightly combined.
• 12 spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
• 13 turn cake out onto a cake rack to cool.
• 14 dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
• 15 serve with clotted cream.