CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Citrus, Thyme and Yoghurt Bundt Cake

  • Overview
  • Ingredients
    11 items
  • Directions

CITRUS, THYME AND YOGHURT BUNDT CAKE 🍊🌿
With a honey and citrus drizzle that soaks into every bite – this is what citrus season dreams are made of.
Zesty, moist and just the right amount of sweet.

 

250 g   butter, at room temperature

300 g   castor sugar

4          eggs, separated

15 ml   mixed citrus zest (use orange, clementine, lemon and lime zest)

30 ml   chopped fresh thyme

300 g   self-rising flour

2,5 ml  salt

5 ml     baking powder

250 g   double cream yoghurt

60 ml   orange juice

HONEY AND CITRUS DRIZZLE

125 g   honey

60 ml   orange juice

5 ml     mixed citrus zest (use orange, clementine, lemon and lime zest)

75 g     butter

75 ml   castor sugar

 

  • Preheat the oven to 170°C and grease a Bundt cake tin very well with melted butter and dust with flour
  • Cream the butter and 250g of the castor sugar until light and fluffy. Beat in the citrus zest and thyme, then add the egg yolks one at a time, beating well after every addition.
  • Sieve together the self-rising flour, baking powder and the salt
  • Add the orange juice to the yoghurt and mix well together
  • Add the dry ingredients and the yoghurt to the creamed butter mixture and mix gently to make the batter
  • Beat the egg whites till foamy and add the rest of the castor sugar. Beat on high speed until thick and glossy
  • Fold the egg whites into the batter in batches
  • Spoon the mixture into the prepared Bundt tin and bake until you can tell it is fully cooked by inserting a skewer in the middle – you’ll know it’s ready when the knife comes out clean (±45 minutes). Lower the temperature if the cake becomes too dark halfway during the baking period.
  • TO MAKE THE DRIZZLE: Combine all the ingredients into a small jug and cook in the microwave until melted.  Stir once or twice if needed.  Alternatively – place all the ingredients in a small saucepan and place on medium heat.  Stir every now and then to dissolve the sugar and bring to a simmer.  Remove from the heat
  • Spoon two-thirds of the warm glaze over the cake in the pan, allowing the glaze to soak in between spoons full. Cool in the pan for 15 minutes then transfer carefully to a cooling rack.
  • Warm the remaining glaze and gently brush the outsides of the cake with the glaze.
  • Cool completely and garnish with citrus zest and fresh thyme