Servings
1
Prep time
Cook time
Recipe
Ingredients
- 2½ cups all-purpose flour
- 1½ cups raw sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 3 eggs
- 1 cup plain Greek yoghurt
- Zest 2 oranges
- 1 cup fresh or frozen raspberries
- Chocolate Ganache
- 250g dark cooking chocolate
- ¼ cup coconut milk
- 1 tsp vanilla extract
Method
- Preheat oven to 175°C. Grease and flour a bundt cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, cream together the softened butter and eggs until light and fluffy.
- Add the Greek yoghurt and orange zest to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
- Gently fold in the raspberries.
- Pour the batter into the prepared bundt cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-55 mins or until a toothpick inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 mins.
- Carefully invert the cake onto a wire rack to cool completely.
- To make the chocolate ganache, add coconut milk and vanilla to a saucepan and heat over a medium heat. Add in chocolate and let it melt for 1 min and gently whisk until smooth.
- Remove from heat and allow to cool to room temperature (or refrigerate for 10 mins if you’re in a hurry) before pouring over the cake.
- Cut and serve.
- Tip: For an extra touch of citrus flavour, you can add a few drops of orange extract into the chocolate ganache instead of vanilla extract.
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