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Lime – Raspberry – Yogurt – Bundt Cake

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Ingredients for 1 servings:

  • 220 g butter
  • 220 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 1 egg yolk
  • 320 g flour
  • 1 packet of baking powder
  • 1 tbsp rum
  • 2 limes, the juice
  • some lemon(s) – zest, grated
  • 200 ml natural yogurt
  • 300 g raspberries
  • Cake icing (lemon icing)
  • Raspberries
  • Brittle, (hazelnut)
  • Lime(s) – slices, halved

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter with the sifted sugar and vanilla sugar until fluffy. Gradually add the egg yolks. Combine the rum, lime juice, lemon zest, and natural yogurt, then stir in alternately with the sifted flour and baking powder. Beat the egg whites until stiff peaks form and fold into the batter. Finally, stir in the raspberries. Grease and flour a Bundt pan, pour in the batter, and bake at 180°C for about 60 minutes. Let the Bundt pan cool, then turn it out and decorate with lemon glaze, raspberries, hazelnut brittle, and halved lime slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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