Festive Raspberry & Orange Bundt Cake

End your Christmas feast on a sweet note with this delightful raspberry orange bundt cake.

Makes: 1 cake

2½ cups all-purpose flour 1½ cups raw sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened 3 eggs

1 cup plain Greek yoghurt

Zest 2 oranges

1 cup fresh or frozen raspberries

Chocolate Ganache

250g dark cooking chocolate ¼ cup coconut milk

1 tsp vanilla extract

1. Preheat oven to 175°C. Grease and flour a bundt cake pan.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

3. In another bowl, cream together the softened butter and eggs until light and fluffy.

4. Add the Greek yoghurt and orange zest to the butter mixture and mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.

6. Gently fold in the raspberries.

7. Pour the batter into the prepared bundt cake pan and smooth the top with a spatula.

8. Bake in the preheated oven for 45-55 mins or until a toothpick inserted into the centre of the cake comes out clean.

9. Remove the cake from the oven and let it cool in the pan for about 10 mins.

10. Carefully invert the cake onto a wire rack to cool completely.

11. To make the chocolate ganache, add coconut milk and vanilla to a saucepan and heat over a medium heat. Add in chocolate and let it melt for 1 min and gently whisk until smooth.

12. Remove from heat and allow to cool to room temperature (or refrigerate for 10 mins if you’re in a hurry) before pouring over the cake.

13. Cut and serve.

Tip: For an extra touch of citrus flavour, you can add a few drops of orange extract into the chocolate ganache instead of vanilla extract.