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Citrus, Thyme and Yoghurt Bundt Cake

Double Cream Dairy Snack Butter Honey
Citrus, Thyme and Yoghurt Bundt CakeWatch on YouTube

Recipe Information

12

serves:

30 min

prep time:

45 min

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 250g First Choice butter, at room temperature
  • 300g castor sugar
  • 4 eggs, separated
  • 15ml mixed citrus zest (use orange, clementine, lemon and lime zest)
  • 30ml chopped fresh thyme
  • 300g self-rising flour
  • 2,5ml salt
  • 5ml baking powder
  • 250g First Choice double cream yoghurt
  • 60 ml orange juice

For the honey and citrus drizzle:

  • 125g First Choice honey
  • 60ml orange juice
  • 5ml mixed citrus zest (use orange, clementine, lemon and lime zest)
  • 75g First Choice butter
  • 75ml castor sugar

Preparation method:

  1. Preheat the oven to 170°C and grease a Bundt cake tin very well with melted butter and dust with flour.
  2. Cream the butter and 250g of castor sugar until light and fluffy. Beat in the citrus zest and thyme, then add the egg yolks one at a time, beating well after every addition.
  3. Sieve together the self-rising flour, baking powder and the salt.
  4. Add the orange juice to the yoghurt and mix well together.
  5. Add the dry ingredients and the yoghurt to the creamed butter mixture and mix gently to make the batter.
  6. Beat the egg whites till foamy and add the rest of the castor sugar. Beat on high speed until thick and glossy.
  7. Fold the egg whites into the batter in batches.
  8. Spoon the mixture into the prepared Bundt tin and bake until you can tell it is fully cooked by inserting a skewer in the middle – you’ll know it’s ready when it comes out clean (±45 mins). Lower the temperature if the cake becomes too dark halfway during the baking period.
  9. TO MAKE THE DRIZZLE: Combine all the ingredients into a small jug and cook in the microwave until melted. Stir once or twice if needed. Alternatively – place all the ingredients in a small saucepan and place on medium heat. Stir every now and then to dissolve the sugar and bring to a simmer. Remove from the heat.
  10. Spoon two-thirds of the warm glaze over the cake in the pan, allowing the glaze to soak in between each spoonful. Cool in the pan for 15 mins then transfer carefully to a cooling rack.
  11. Warm the remaining glaze and gently brush the outsides of the cake with the glaze.
  12. Cool completely and garnish with citrus zest and fresh thyme.