"Many Eastern Mediterranean and Middle Eastern cakes include yoghurt, both for flavour and moistness, although we've also made this delectable cake with sour cream, which works just as well. We like to chop the raspberries, rather than leave them whole, which creates flashes of sharp sweetness that speckle the lovely tender crumb. It's easier to do this with frozen fruit, so if you're using fresh raspberries, stick them in the freezer for 30 minutes before getting started.
You could substitute a ring pan or a regular circular tin for the bundt tin; however, when made in a regular tin the cake will need a few minutes longer in the oven." - Greg and Lucy Malouf.
300 g plain (all-purpose) flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp fine sea salt
240 g Greek-style yoghurt or sour cream
1 1/2 tsp vanilla extract
250 g unsalted butter, softened, plus extra for greasing
300 g caster (superfine) sugar
195 g eggs (roughly 3), lightly whisked
150 g frozen or fresh raspberries, roughly chopped fresh raspberries or blueberries, to decorate (optional)
Edible flowers, to decorate (optional)
25 g unsalted butter
50 ml maple syrup
60 g (2 oz) icing (confectioners') sugar, sifted
1 Tbs Greek-style yoghurt or thick cream
Preheat the oven to 170ºC fan-forced/190ºC and grease the bundt tin. (We do this even with non-stick tins, and if your tin is not non-stick be especially liberal and thorough, so that the cake turns out easily and you don’t spoil the shape.)
Set aside a teaspoon of the flour, then sift the rest together with the baking powder, bicarbonate of soda and salt. Mix together the yoghurt and vanilla extract.
Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment for around 4 minutes, or until very pale and fluffy. Beat in the eggs, little by little, scraping down the sides and ensuring each amount is incorporated thoroughly before you add more.
Lower the speed and add the flour in three lots, interspersed with the vanilla yoghurt. After each addition, increase the speed and mix in well for 10–20 seconds.
Toss the chopped frozen raspberries with the reserved teaspoon of flour, then fold into the cake batter gently, but so they are distributed evenly.
Spoon the cake batter into the prepared tin and smooth the top evenly. Bake for 1 – 1 1/4 hours, or until the cake is coming away from the sides of the tin pan and an inserted skewer comes out clean. The surface of the cake should be golden brown and spring back when gently pressed.
Allow the cake to rest in the tin for 10–15 minutes, then invert onto a wire rack and cool completely before transferring to a serving plate.
For the glaze, combine the butter and maple syrup in a small saucepan and heat until the butter has melted. Remove from the heat, stir in the icing sugar and mix until smooth. Allow to cool and thicken a little, then stir in the yoghurt. Drizzle the glaze over the cake, garnish with berries and edible flowers, if desired, and serve at room temperature.
23 cm ring (bundt) tin
Credits: This is an edited extract from SUQAR by Greg & Lucy Malouf published by Hardie Grant Books RRP $65 and is available in stores nationally.
Photo Credits: © Alan Benson.