Raspberry Ricotta Bundt Cake


 
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt
Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt

This cake tested me a wee bit. The funny thing about recipe testing is that you never quite know which way it is going to go - sometimes I set out to make something I assume will need tweaking and nail it first try, other times I think I can quickly bring something together, like this cake, only to have it totally fail on me a whole bunch of times (6 to be exact). I love the process so much, but it is always good to remember that sometimes the things that seem the easiest are the ones which are going to trip you up the most!

I’m always so interested in the recipe testing process, so I thought I would share a little bit of it today! I started off knowing I wanted to make a raspberry bundt cake in this party pan, and that’s all I knew. My process was:

  1. Start with a bundt version of a vanilla cake recipe of mine that used the reverse creaming method. Giant, giant fail. Cake looked fine, then collapsed in on itself. Giant mess. Abort mission.

  2. Change direction completely. Go for a pound cake style bundt. Learn that pound cakes don’t have any leavening agent in them (we don’t have them in Nz!). Possibly densest cake I’ve ever made.

  3. Figure If I add leavening agent into it, it will help lighten it up. Still super dense. Abort mission.

  4. Go in another direction - adapting a loaf cake recipe of mine. Total flop. weird cooked parts and raw parts and a strange texture on the outside (super yum as a cake, clearly not meant to be a bundt).

  5. Not quite abort mission, but change almost all the components of the loaf cake recipe, tweaking and tweaking. Comes out ok texture, but super bland and big holes on the outside.

  6. Up the moisture, switch the milk to buttermilk, bang the shit out of the pan on the counter before it bakes. Ok, but kind of bland, texture is amazing.

  7. Switch out some of the oil for butter and add in some lemon zest. Waaaay better - switching out the butter was just what I needed to do. Super happy with the outcome. Done!

And that’s how it went down! The resulting cake is, to me, perfect - it is a dense bundt cake (not pound cake dense but just the right texture), with a tender crumb from ricotta and oil, but some richness of flavour from vanilla bean and butter. I added in some almond meal to help elevate the flavour, and folded some raspberries through the batter, which I managed to get to stay very nicely distributed! I was initially going to give this a glaze, but after the final test came out as well as it did, all it really needs is a light dusting of powdered sugar.

After all those tests, the cake itself is actually super simple. It is a stir together situation - all you have to do is combine your wet ingredients (plus sugar), then whisk together your dry ingredients, add the two together, then fold in raspberries which have been dusted in a little flour to stop them sinking. It all then goes into a well sprayed bundt pan, and is baked off, before having a wee cool in the pan, then turned out and allowed to finish cooling. Bundt cakes are my favourite in that they are generally super easy to make, with the fancy details coming from the shape of the pan. This one will most definitely be on heavy rotation from now on.

A few wee tips:

  • The recipe here is by weight - if you bake by weight you won’t have to use a single measuring cup, as everything can be weighed directly into the bowl. The best.

  • I tossed the raspberries lightly with flour before incorporating them into the batter, to help prevent them from sinking.

  • I used fresh berries, but frozen would also definitely work - make sure that if they are frozen they get a good coating of the flour!

  • The trick to getting a bundt cake out cleanly comes down to a few factors. The first is a well greased pan - you can either grease and flour your pan (make sure you get in all the crevices), or you can use a baking spray with flour in it, which is my preferred method for a bundt. The second is the cooling time - 10 minutes is the sweet spot to allow the cake to pull away from the sides enough to release cleanly. Too soon and it may not hold its structure if it is too warm, and too long in the pan and you run the risk of it sticking. Set your timer for 10 as soon as the cake comes out of the oven!

  • The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check

  • Make sure your ingredients are nice and room temp before you bake the cake - I like to take mine out an hour or so before.

 

 

Raspberry Ricotta Bundt Cake

- Makes one Bundt Cake, 10 larger serves or 20 smaller serves -


320g sugar
Zest of 1 lemon
300g good quality ricotta, at room temperature
100g neutral oil
90g unsalted butter, melted and cooled slightly
2 tsp vanilla bean paste
180g buttermilk, at room temperature
4 large eggs, at room temperature
420g all-purpose flour
80g almond meal
1 tsp salt
2 1/2 tsp baking powder
250g raspberries, fresh or frozen (if frozen do not thaw)

 

- PROCESS -

Preheat the oven to 350°f / 180°c.

In a large bowl, combine the sugar and lemon zest. Using your finger tips, rub the zest into the sugar until well incorporated.

Add the ricotta, oil, melted butter, vanilla bean paste, buttermilk, and eggs to the bowl, and whisk until well combined.

In a medium sized bowl, whisk together the flour, almond meal, salt, and baking powder. Add to the wet ingredients, and mix until well combined, making sure to scrape down to the bottom of the bowl and ensure that there are not any wet spots. Mix until the batter is smooth.

Place the raspberries in the medium bowl, and gently toss with about 2 tsp of flour until coated. Add the flour coated raspberries to the mixture, holding back any excess flour that may be gathered at the bottom of the bowl. Carefully fold in using a rubber spatula, until evenly incorporated.

Spray a 10-cup bundt pan with baking spray with flour, or grease and flour well. Add the cake mixture to the bundt pan, smoothing down with a spoon or offset spatula. Tap the pan firmly about 10 times on the counter to remove any air bubbles. Place on a sheet pan.

Bake the bundt cake, on the sheet pan, for 65 to 70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to stand for 10 minutes before turning out onto a wire cooling rack and allowing to cool completely.

Dust with powdered sugar and freeze dried raspberry powder to finish, if desired.

Store leftovers at room temperature in an airtight container.

Raspberry Ricotta bundt cake - a tender vanilla bean bundt cake is accented with tart raspberries. This easy, stir together cake is the perfect texture, is simple to put together, and is perfect for feeding a crowd. #bundtcake #ricottacake #raspberrybundt

Olive Oil, Lemon, and Yoghurt Bundt Cake


 
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
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Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Hi! Happy Sunday! Things are a little quiet around here - I managed to catch the cold that most of NYC seems to have at the moment, so I have been hiding at home a bit more than usual so I don’t spread it to everyone else that I know!

I had to pop on though, and share this recipe with you, because I’m super excited about it, and don’t think I can wait any longer to get it out in the world. I worked on it all of last week, tweaking and tweaking, until I came up with what I think is the perfect Olive Oil, Lemon, and Yoghurt Bundt Cake recipe. I am a sucker for a pretty cake pan, so purchased a couple of bundt pans a few years ago and haven’t used them anywhere near as much as I would like, and I am determined to change that! I think that lots of people (me included) are scared of bundt cakes because they are worried that they won’t pop out of the tin nicely. After a horrific fail during my first test of the recipe, I think I have a couple of wee tips up my sleeve to help prevent that - more on those later!

First, lets talk about this cake. I love all things lemon, and I also love the way that fruity olive oil plays against the tart citrus flavour. I wanted a cake that was perfectly dense, with the perfect amount of moisture, but still super simple to put together. I added some almond meal for texture, and also some greek yoghurt to give some tang and to compliment the smooth olive oil and lemon flavour. This cake comes together in two bowls, with no stand mixer or fancy equipment required - everything is just whisked up, before being poured into the bundt pan and baked until perfectly golden. I finished it with a quick brush of syrup while it was still warm to help drive the lemon flavour home and help lock in some of the moisture of the cake. This cake is perfect for any occasion, and serves loads of people, so would be great to feed a crowd.

When you add olive oil to a cake, or to any baking, you really want to play on the flavour, so it is important to use a super high quality oil - something you would happily eat straight. I have partnered with Filippo Berio for this post - using their 100% Italian Organic Extra Virgin Olive Oil. The oil is light and fruity, and a tiny bit peppery, making it the perfect choice to use in baking - I love how it plays with the lemon in this cake, and gives the most beautiful texture. You may remember I did a bunch of posts with Filippo Berio last year, showcasing their amazing pesto. I am so, so happy to share that I have a year-long partnership with them, to help show off all of their amazing products! I have been using their olive oil in my day to day cooking since I moved to the States four years ago, and they are a great company run by amazing people, so I am super excited to share more recipes with you using their oils, pestos, and glazes. I will be sharing one recipe a month, so watch this space!

A few wee tips:

  • I found that there were a few things that helped for an easy release from the bundt pan. The first being the type of recipe - the cake has to be dense enough that it has enough structure to release from the sides. The first test of this recipe I did was far too light in texture, and it stuck something wicked. By the end of the testing, I developed a recipe that popped right out of the pan!

  • The second tip is to adequately grease the tin. You can use a baking spray to get in all the little holes in the bundt pan, then generously dust the pan with flour and tap out the excess, or you can use a baking spray that also contains flour. I am not usually a big fan of the spray with the flour in it, but I do find that it is reassuring to use for bundt pans because you know the cake will not stick.

  • The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check.

  • The final tip is turning out the cake while it is still warm. If you wait for it to cool, it will stick. 10 minutes is the sweet spot - I pull it out of the oven, then set a timer for 10 minutes and let it sit in the pan before turning out.

  • I used a Nordicware Crown Bundt pan, which has a 10 cup capacity. Ensure you double check the size of your pan.

 

 

Olive Oil, Lemon, and Yoghurt Bundt Cake

- Makes one Bundt Cake, Serves about 14 -

Bundt Cake
360g all-purpose flour
110g almond meal
340g sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 lemons
4 eggs, at room temperature
180g Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
180g Lemon Juice
200g Full-fat Greek Yoghurt
1 tsp vanilla bean paste

Lemon Syrup
50g sugar
60g Lemon Juice

 

- PROCESS -

OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE

Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet.

In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, salt, and lemon zest. In a second medium bowl, whisk together the eggs, Filippo Berio 100% Italian Organic Extra Virgin Olive Oil , lemon juice, yoghurt, and vanilla bean paste. Whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well to combine, finishing mixing using a rubber spatula to ensure the ingredients are thoroughly incorporated, and there are no dry ingredients left at the bottom of the bowl.

Transfer the mixture to the prepared bundt pan, and place the bundt pan, on the baking sheet, into the oven. Bake for 50 to 55 minutes, checking for doneness at 50 minutes, until a skewer inserted into the centre of the cake comes out clean or with only a few crumbs attached.

Remove the cake from the oven, and allow to stand in the pan for 10 minutes, before turning out onto a wire baking rack. Brush with the lemon syrup while still warm. Serve slightly warm or at room temperature. Leftovers are best stored tightly wrapped or in an airtight container.

LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly, then brush onto the cake liberally using a pastry brush.

Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.