Raisin bundt cake

A wonderful raisin bundt cake – perfect for the Easter table. Ideal for those who truly enjoy raisins and don’t pick them out of their cheesecake ;). Although Easter bundt cakes are often associated with yeast cakes filled with raisins, this version is equally delightful – above all delicious, easy and quick to make. And those juicy raisins… it’s hard to stop at just one slice!

Important → The raisins used in the recipe should be plump and soft. If your raisins are dry or firm, bring them to the boil in 100 ml of additional orange juice and leave them to soak and plump up before using. If you skip this step, the raisins will absorb moisture from the cake and it may turn out too dry.

Ingredients for the raisin bundt cake:

• 220 g butter
• 180 g caster sugar
• 2 large eggs
• finely grated zest of 1 orange
• 50 ml fresh orange juice
• 180 g sour cream
• 300 g plain flour
• 2 teaspoons baking powder
• 200 g raisins (soft or soaked in orange juice)

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition until fully combined. Add the orange juice and zest and mix again Sift the flour and baking powder directly into the creamed mixture, then add the sour cream. Gently fold together with a spatula only until combined – do not overmix. Add the raisins and mix briefly.

Grease a bundt tin with a capacity of about 2.5 litres with butter and lightly dust with flour; shake out the excess. Spoon the batter into the tin and smooth the surface.

Bake at 160°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool briefly in the tin, then turn out onto a serving plate.

Once completely cooled, dust generously with icing sugar.

Additionally:

• icing sugar, for dusting

Enjoy!

A modified recipe for rum and raisin bundt cake, adapted from Yotam Ottolenghi and Helen Goh.