Servings14 - 16
Cook11 hr 10 min
The raspberries give this cake its pretty colour and make it ideal for a Valentine’s cake in this lovely heart shaped tin. You can of course make this in any bundt tin. I also used heart shaped chocolate decorations but these are entirely optional.
This is a reduced sugar recipe but feel free to substitute the sweetener for sugar if you prefer.
Raspberry Swirl Bundt Cake
For the Cake
- 230g unsalted butter, softened
- 200g caster sugar
- 250g Erythritol sweetener (or use caster sugar)
- 2 tsp vanilla extract
- 4 large eggs
- 300ml buttermilk
- 350g plain flour
- 50g ground almonds
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
For the Raspberry Swirl
- 250g cake batter
- 300g frozen raspberries, defrosted and drained
- 3 – 3 ½ tbsp plain flour
For the Glaze
- 100g frozen raspberries, defrosted and drained
- 6 tbsp double cream
- 200g icing sugar
For the Decorations (optional)
- 70g white chocolate, melted
- 10g freeze dried raspberries
- 150g fresh raspberries
- Preheat the oven to 170C/150C fan. Grease and lightly dust with flour a 12 cup bundt tin.
- For the cake, in the bowl of your stand mixer or in a large bowl with an electric hand beater, beat together the butter, sugar and sweetener until light and fluffy then beat in the vanilla extract.
- In a separate bowl sift together the flour, almonds, baking powder, bicarb and salt.
- With the beaters running on low beat in the eggs one at a time until fully incorporated.
- Keeping the beaters running slowly add the buttermilk and beat until combined.
- Add the flour mixture and beat until incorporated.
- For the raspberry swirl pour 200g of the batter into a bowl.
- Using a hand blender, puree the drained raspberries and add them to the batter.
- Beat in the additional flour to make it a similar consistency to the plain batter.
- Spread a small layer of the plain batter into the prepared tin, and then spoon over a thin layer of the raspberry batter.
- Continue layering, alternating the batters and finishing with a layer of plain batter.
- Using the handle of a wooden spoon draw through the cake mixture to lightly swirl the two batters together.
- Bake the cake in the preheated oven for 55 – 65 minutes until well risen and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 30 minutes before turning it out onto a cooling rack to cool completely.
- To make the glaze, push the drained raspberries through a fine wire mesh into a bowl.
- Add the cream and sift in the icing sugar and beat until smooth.
- Pour the glaze over the cooled cake and leave to set.
- For the white chocolate hearts, thinly spread the melted chocolate over a baking sheet lined with baking parchment.
- Sprinkle over the freeze-dried raspberries and leave to set.
- Using a heart shaped cutter cut out the hearts and push into the icing around the cake.
- Decorate with fresh raspberries.