Raspberry Pink Bundt Cake

• 1 1/8 cups unsalted butter
• 1 1/8 cups sugar golden castor
• 4 large eggs
• 1 teaspoon vanilla bean paste
• 2 cups plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons raspberry jam
• 1 cup cream
• 3/4 cup raspberries
• 1 lemon
• 2 tablespoons plain yogurt Greek
• 1/2 lemon
• 3/4 cup fresh raspberries
• 2 1/16 cups icing sugar
• 1 tablespoon melted butter
• 1 tablespoon hot water

1. Preheat the oven to 180C/350F
2. Brush some melted butter allover the Bundt Tin, or use a spray.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one by one, lemon zest and the vanilla bean paste.
5. Sift the plain flour with salt and baking powder.
6. Add the lemon juice and yogurt into the batter, alternating with flour mix until all is incorporated.
7. Gently pour the batter into the prepared bundt pan.
8. Bake for 35-40 minutes until the top is springy to touch.
9. Let the bundt cool completely for an hour, until the pan is only slightly warm to touch.
10. Invert/ unmould the bundt onto a plate, split in half and fill with jam and cream.
11. !Raspberry Pink Glaze
12. Puree raspberries.. leave a few for decoration.
13. Strain the raspberry puree through a fine mesh sieve to remove the seeds into a bowl. Sift icing sugar into bowl, 125g at a time, stir in melted butter enough to make a thick paste. Place bowl over pan of hot water and stir until icing thins out a bit
14. Spoon onto top of cake and allow to drip down. Top off with some fresh raspberries.

unsalted butter, sugar golden castor, eggs, vanilla bean paste, flour, baking powder, salt, raspberry, cream, raspberries, lemon, lemon, fresh raspberries, icing sugar, butter, water

Taken from www.yummly.com/recipe/Raspberry-Pink-Bundt-Cake-1670303 (may not work)