This is one of the cakes I baked for my son's restaurant, Dante, when I was in New York recently. The local clientele hanker after coffee & cake late afternoon, and this was one I added to the repertoire.
You can substitute blueberries, or mixed berries, for the raspberries - and fold them through the batter rather than just through the middle of the cake. Make sure you butter and flour the tin carefully - or use a non-stick baking spray - to ensure it turns out, and take care not to leave it in the tin for longer than 10-15 minutes after removing from the oven.
- softened unsalted butter - 250g
- caster sugar - 300g
- lemon - 1, finely grated zest
- organic or free range eggs - 5, at room temperature
- plain flour/all-purpose flour - 250g, sifted with 1/2 teaspoon baking powder
- raspberries (fresh or frozen) - 2 cups
- Lemon Syrup
- fresh lemon juice - 125ml (1/2 cup)
- water - 125ml (1/2 cup)
- sugar - 200g
Preheat the oven to 180degC (160deg fan forced). Grease and flour a 25cm bundt tin (large fluted tin with a hole in the centre, teflon-lined).
Cream together the butter, sugar and lemon zest until pale in colour. Beat in the eggs one at a time.
Fold through the flour. Spoon half the batter into the bundt tin. Scatter the raspberries evenly over the top, then spoon in the remaining batter, using a spatula to even it out.
Place in pre-heated oven and bake 50-60 minutes or until a skewer inserted in the middle comes out clean.
Remove from oven and leave to stand in the oven for 10 minutes. Turn out onto a wire cake rack. Place a plate underneath and brush the cake liberally with the hot syrup
For the syrup: combine the ingredients in a saucepan and simmer for 5 minutes.
Tip: after creaming the butter and sugar, add the eggs slowly so that the mixture doesn't curdle. Add in a tablespoon of the measured flour with each egg, and ensuring the eggs are at room temperature, will help. If it does curdle, the cake will be coarser in texture, but still delicious.