14 - 16


11 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
  1. Preheat the oven to 170C/150C fan. Grease and lightly dust with flour a 12 cup bundt tin.
  2. 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.
  3. In a separate bowl sift together the flour, almonds, baking powder, bicarb and salt.
  4. With the beaters running on low beat in the eggs one at a time until fully incorporated.
  5. Keeping the beaters running slowly add the buttermilk and beat until combined.
  6. Add the flour mixture and beat until incorporated.
  7. For the raspberry swirl pour 200g of the batter into a bowl.
  8. Using a hand blender, puree the drained raspberries and add them to the batter.
  9. Beat in the additional flour to make it a similar consistency to the plain batter.
  10. Spread a small layer of the plain batter into the prepared tin, and then spoon over a thin layer of the raspberry batter.
  11. Continue layering, alternating the batters and finishing with a layer of plain batter.
  12. Using the handle of a wooden spoon draw through the cake mixture to lightly swirl the two batters together.
  13. Bake the cake in the preheated oven for 55 – 65 minutes until well risen and a skewer inserted into the centre comes out clean.
  14. Leave the cake to cool in the tin for 30 minutes before turning it out onto a cooling rack to cool completely.
  15. To make the glaze, push the drained raspberries through a fine wire mesh into a bowl.
  16. Add the cream and sift in the icing sugar and beat until smooth.
  17. Pour the glaze over the cooled cake and leave to set.
  18. For the white chocolate hearts, thinly spread the melted chocolate over a baking sheet lined with baking parchment.
  19. Sprinkle over the freeze-dried raspberries and leave to set.
  20. Using a heart shaped cutter cut out the hearts and push into the icing around the cake.
  21. Decorate with fresh raspberries.

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