The Mediterranean Lifestyle - English

Lemon-Mastiha Bundt Cake



For the Cake: 24 tbsp unsalted butter - room temperatur­e, 1 1/2 cup sugar, 6 eggs room temperatur­e, 2 1/4 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 packet vanilla sugar, 3 cups all purpose flour, zest of 1 Spetses lemon (any lemon will do until you can get your hands a lemon from Spetses), juice of 1/2 lemon, 1 tbsp vanilla bean paste (or vanilla extract if you can't find paste), 3/4 cup warm milk, 2 tbsp Kleos Mastiha Spirit (Did you know Mastiha is an Ancient Greek Superfood - anti- bacterial, anti-oxidant, antiinflam­matory and antimicrob­ial)

For the Glaze: 1 cup confection­ery sugar, zest of 1/2 Spetses lemon, 2 tbsp milk, 2 tsp Kleos Mastiha Spirit


Preheat the oven to 350°C. In a bowl, beat butter, sugar and vanilla sugar on medium speed until creamy. Add salt and 3 eggs one at a time. Next, add about 1/2 cup of flour, alternatin­g with the remaining eggs. Mix the baking powder into the warm milk. Then add the lemon juice and stir everything into the mixture. Also add lemon zest and vanilla paste/extract. Add the Kleos Mastiha Spirit. Beat on medium-low until all ingredient­s are well combined and batter is fluffy and smooth. Grease and flour a 10 to 12 cup capacity Bundt cake pan. Bake for 50-60 minutes until the top is lightly browned. Allow to cool for 10 minutes and then turn out the Bundt cake onto a cake stand. Poke a few holes in the cake with another toothpick and brush with 2 tbsp Spirit. Allow to cool completely before glazing. For the glaze, whisk together the sugar and milk until smooth. Stir in the Spirit and lemon zest until well combined and a smooth consistenc­y. Pour over the Bundt cake and enjoy!

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