Citrus Bundt cake
easy
105 mins
105 mins
Ingredients
- 1 1/2 Cup (150 g each) whole milk yoghurt
- 5 Eggs (size M)
- 7-10 Tbsp Juice of 1 lemon
- 3 (450 g) Yoghurt cup sugar
- 1 package Vanillin sugar
- 3 (450 ml) Yoghurt cup oil
- 6 (600 g) Yoghurt cup flour
- 1 1/2 packs Baking Powder
- 150 g Candied orange peel
- 2 discs candied oranges
- 200 g Icing sugar
- 1 Protein (size M)
- 20 g crushed pistachio kernels
- 7-10 Tbsp Fat and flour
Directions
- 1
Put yoghurt in a bowl. Wash out 1 empty yoghurt cup, dry well. Add eggs, juice, except for 2 tablespoons, sugar, vanillin sugar and oil to the yoghurt. Mix with the whisk of the hand mixer. Mix flour, baking powder and candied orange peel and stir in portions.
- 2
Pour the dough into a greased, flour-spread ring cake tin (2.5 litres capacity) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Cover the cake if necessary after half the baking time. Leave to rest in the pan for 10 minutes, turn out onto a cake rack. Let it cool down. Cut the candied oranges into pieces. Mix icing sugar, egg white and 2 tablespoons lemon juice with the whisks of the hand mixer to a smooth glaze. Cover the cake with it. Decorate with pistachios and candied oranges.
- 3
Let it cool down. Cut the candied oranges into pieces. Mix icing sugar, egg white and 2 tablespoons lemon juice with the whisks of the hand mixer to a smooth glaze. Cover the cake with it. Decorate with pistachios and candied oranges. Leave to dry
- 4
waiting time approx. 3 hours
Nutrition Facts
500 kcal
62 g
25 g
6 g