Bundt poppyseed cake with beetroot glazing
This surprising bundt cake does not only look spectacular, it is also delightful!
Tools
Ingredients
Serving
220 g
butter, softened
250 g
caster sugar
3
eggs, beaten
350 g
self-rising flour, sifted
2 tsp
baking powder
190 g
sour cream
2 tbsp
milk
2 tbsp
poppyseeds
3 tbsp
raw cane sugar
200 g
icing sugar, sifted
2-3 tbsp
beetroot juice, organic
Step by step
Place the softened butter and caster sugar in a bowl of a stand mixer fitted with Paddle attachment and beat on speed 6 until light and fluffy.
Add beaten eggs, sifted self-rising flour and baking powder. Mix shortly on speed 1 until combined.
Add sour cream, milk and poppyseeds and mix on speed 1 until just combined.
Grease a bundt cake tin well with baking spray, use a brush to make sure to grease all creases. Sprinkle raw cane sugar over the baking spray, this prevents your cake from sticking to the cake tin and will allow the cake to slide out easily out of the tin. Add the cake batter into the prepared tin and smooth the top. Bake for 40-45 minutes in a 170°C preheated oven. Remove from the oven and let them cool in the pan for 10 minutes. Turn the cake tin upside down onto a cooling rack lined with parchment paper and allow the cake to slide out. Cool completely on the cooling rack.
Add the icing sugar in a bowl of a stand mixer fitted with Mixer Whisk. Add 2 tablespoons of beetroot juice. Whisk on speed 4 until the glazing is smooth but still thick. If your glazing is too dry, add additional beetroot juice. If your glazing is too liquid, add a bit of extra icing sugar. Pour the glazing over the cooled cake.