SAFFRON BUTTER BUNDT CAKE WITH PISTACHIO AND RASPBERRY
2 hours 30 mins cooking time
SAFFRON BUTTER BUNDT CAKE WITH PISTACHIO AND RASPBERRY
Method
1
Pre-heat the oven to 180C/160C fan/gas mark 4.
2
Warm the milk gently in a pan and add the saffron. Leave to infuse off the heat for 20-30 minutes. Cover in cling to prevent a skin forming.
3
Grease the Bundt tin and set aside.
4
Cream the Lurpak® butter and sugar for 5 minutes until the mixture is fluffy and pale in colour.
5
Add in the eggs one at a time, beating just enough to incorporate into the butter and sugar mix and finally add in the vanilla essence, lemon zest and the infused milk then beat until you get a smooth batter.
6
Fold in the flour, salt and baking powder until the mixture is smooth.
7
Pour into the prepared Bundt tin, tap the tin gently on the work surface to remove any air bubbles and place in the oven for 40-45 minutes until golden and a skewer comes out clean.
8
In the meantime, place the caster sugar in a pan with the water and on a very low heat let the sugar melt into the liquid. Turn up the heat and boil until the caramel turns a deep golden colour. Pour onto a lined baking tray (making it as thin as you can), sprinkle with the chopped pistachios and leave to cool completely.
9
Remove the cake from the oven and leave to cool in the tin for a few minutes before turning out and cooling on a wire rack.
10
Mix together the icing sugar and the lemon juice until there are no lumps. Take the pistachio brittle (if it’s completely cooled) and break into pieces. Keep a few of these pieces for decoration and then with the rest, place in a food processor and blend to a fine mixture.
11
When the cake has completely cooled, decorate with the lemon icing, pistachio brittle crumb, pieces of the pistachio brittle and raspberries.
