Lime, yoghurt and blueberry bundt cake

For picture-perfect bundt cakes, try this tip from Natalie Paull, who uses a special formula she calls 'cake goop' to brush her bundt tins. This formula ensures the cakes release effortlessly from the mold, eliminating the flour residue typically left by the traditional butter-and-flouring method used to prevent sticking.

Credit: Jiwon Kim

• serves

  10-12

• prep

  20 minutes

• cook

  1:10 hour

• difficulty

  Easy

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Mix and Bake

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 100 g butter, melted and cooled
• 100 g vegetable oil
• 2-3 limes, finely zested
• 65 g lime juice
• 300 g Greek yoghurt, room temperature (see Note)
• 3 large eggs (see Note)
• 360 g caster sugar
• 320 g self-raising flour
• 2 g fine sea salt
• 190 g frozen blueberries
• Icing sugar, to serve

Cake goop

• 20 g butter, very soft
• 20 g vegetable oil
• 20 g plain flour

Instructions

1. Preheat the oven to 150˚C (fan-forced). To make the cake goop, in a medium bowl, blend the ingredients together to form a smooth paste, then brush the inside of a 10-cup (24 cm x 10 cm) bundt tin with the goop mixture.
   
2. In a large mixing bowl, whisk the melted butter, oil, lime zest, juice, yoghurt, egg and sugar until well combined. Sift over the flour (reserve 2 tbsp for later), then whisk well with the salt. In a medium bowl, toss the blueberries lightly with the reserved flour (this will prevent them from sinking to the base of the cake), then add to the batter and gently fold through until just combined. Transfer the cake mixture to the prepared cake tin. Bake for 60-70 minutes, or until a skewer comes out with a few crumbs (or 95-98˚C internal with a digital thermometer).
   
3. Allow the cake to cool for 15 minutes before unmoulding (this reduces the chance for the cake to collapse or crumble when released!). When ready to remove the cake, invert the tin and tap it sharply onto a serving plate. Dust with icing sugar and serve.
   

Notes

• Precise bakers may prefer using weights – this recipe uses 150 g whole eggs (weight without shell).
  
• Use Greek, not natural yoghurt for this recipe. This cake is excellent with homemade lemon icing spooned over.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mix and Bake

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G