Servings: 1 large Bundt cake
Ingredients
For the Cake:
- Dry
- 450 g | 3 ½ cups unbleached all-purpose flour
- 30 g | ¼ cup cornstarch
- 15 g | 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- Wet
- 60 ml | ¼ cup freshly squeezed orange juice - about 2 medium oranges
- 360 g | 1 ¾ cups granulated sugar of choice
- 180 g | ⅔ cup + 2 tbsp neutral oil - I used grapeseed
- 400 ml | 1 ⅔ cup almond milk
- 50 g | 2 tablespoons coconut yogurt
- 2 tsp vanilla bean paste / 1 teaspoon vanilla extract
- 1 tablespoon organic orange zest - freshly grated
- 120 g | 1 cup raspberries - fresh or frozen + 1 tsp flour
For the Frosting:
- 1 ¼ cup confectioners’ sugar +4-6 tablespoons as needed
- 2 ½ tablespoons blood orange juice
Instructions
- Preheat your oven to 175C /350 F degrees. In a large mixing bowl, whisk together the dry ingredients.
- In a separate mixing bowl, whisk together the wet ingredients, except raspberries.
- Pour wet ingredients into bowl of dry ingredients, and whisk everything together until just combined.
- Toss the raspberries with 1 tsp flour.
- Gently fold in the raspberries into the batter.
- Grease and flour a large bundt pan (20cm large x 12cm height).
- Pour batter into bundt pan and bake for 60- 65 minutes, or until a toothpick comes out clean.
- Once baked, remove cake from oven and allow to rest in the pan for 5-10 minutes before carefully transferring to a cooling rack.
For the Frosting:
- In a small bowl, combine orange juice and confectioner sugar. Once cake is completely cooled drizzle frosting on top of cake, letting it partially fall down the sides.
Notes
Find more of Yukiko’s recipes on @foodie.yuki.
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