Today's recipe is quite a good one. I feel specially happy about how airy and fluffy this bundt cakes came out. The spongy consistency of the cake is great, and its soft taste goes perfectly well with the tartness of the homemade raspberry coulis.
Do not let the long post title fool you, this recipe is actually very easy. It is not that different from a typical cake recipe, except this one has greek yogurt in it.
And it looks so pretty! The cake's white interior and the strikingly red raspberry coulis are quite a combination.
Yogurt Mini Bundt Cakes
yields 5-6 cakes, 9cm diameter
- 160g butter (room temperature)
- 200g sugar
- 2 eggs
- 180g flour
- ½ tsp baking soda
- ¼ tsp salt
- 150g greek yogurt
- Pre-heat the oven at 190ºC (375ºF).
- In a bowl, sieve flour, baking soda and salt.
- In a medium bowl, beat butter and sugar until creamy and fluffy. Add the eggs, one by one, and whisk until well blended.
- Add the flour mix in three parts, combining it with the greek yogurt, and beat until fully incorporated.
- Pour the batter into the molds, filling them up to ¾ of their capacity. Bake for 40 minutes (test them by inserting a toothpick in the center of the cake).
- Let the cakes cool down for 10 minutes before taking them out of the molds.
- 250g raspberries
- 60ml water
- 75g sugar
- Put raspberries, water and sugar in a pot at medium heat until it starts boiling. Lower the heat and cook for 8 minutes.
- Take out of the heat and let it cool down completely before triturating it.
- Sieve the coulis to eliminate the seeds.