Most people know of my Love affair with @NordicWareUK tins and my baking of Bundts. Back on the 21/2/16 the Sunday Bake Club theme was #SunShineBakes This gave me the ideal opportunity to bake with my Sunflower Bundt Tin.
The Sunday Bake Club is a fantastic Baking Community, with over 5000 like minded members, all with one thing in common, a Love of Baking. Every week, the ladies that run the club will dish out a theme, so you to bake along with the members and show your baking prowess to each other. There is always help at hand and tips to be had, if you’re ever looking for advice or help.
The recipe I used for this Bundt was from Delicious Magazine I have used this recipe in the past, in several different NordicWare Tins and it always works extremely well. The only variation to the recipe was the addition of Poppy Seeds.
250g unsalted butter, softened, plus extra for greasing the tin
250g plain flour
1½ tsp baking powder
¼ tsp fine salt
225g caster sugar
Finmbaed zest 3 lemons
4 large free-eggs, at room temperature
2 or 3 Tbsp Poppy Seeds (I use 3)
For the syrup
Juice of 3 lemons
100g caster sugar
01.Heat the oven to 180°C/fan160°C/gas 4. Generously grease the inside of the Bundt tin with Wilton Cake Release, which I buy from Lakeland. I Use a brush to apply the cake release, making sure I get into all the detailed areas.
02.Sift the flour, baking powder, and salt into a large bowl.
03.In another large bowl, using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is very pale and fluffy. Add the eggs one at a time, whisking well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
04.Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
05.While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
06.When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
07.For the topping, I used yellow edible glitter and Chocolate drops for the Sunflower seeds.