Today is international bundt cake day and i was told by my dearest Helena to make and publish the recipe of a bundt cake on this very day!!
Bundt cakes have their name because of their shape. You can actually use any cake mix you wish or try and create new flavours like i have done!
so do try out this recipe and let me know….
INGREDIENTS:
2 cups of white yoghurt (250 grams)
1.5 cups of sugar
1 teaspoon of soda bicarbonate
2.5 teaspoons of baking powder
3/4 cup of vegetable oil
a pinch of salt
a good pinch of Nitu Didi pure spanish saffron
a good pinch of Nitu Didi powdered cardamom powder
1/4 teaspoon of rose essence or vanilla
2.5 cups of white flour, sieved twice
3-4 tablespoons of hot boiling milk
METHOD:
heat the oven to 200 degrees while you make the cake batter. Beat the yogurt with the sugar and add the soda bicarb and the baking powder and allow it to rest for about 3 minutes till its nice n frothy. Add in the Nitu Didi pure spanish saffron and the cardamom powder and vanilla and add the oil and mix well. Add the white flour slowly and lastly fold in the boiling milk. Lower the oven to 180 degrees and pour the batter into a pregreased and floured bundt tin or any baking pan of your choice and bake till done.
This is double the recipe to fit a bundt tin but you can also bake half of it.
FROSTING
100 grams of whipped cream
100 grams of cream cheese
50 grams or more of sugar to taste
rose essence
yellow food color or color of your choice
mix the cream cheese with the sugar and the essence of your choice and then add the coloring you desire. Taste for sweetness and then fold in the whipped cream slowly, Using a spatula fold over the cooled cake

To buy Nitu Didi saffron