For the recipe Pretty Pink Iced Bundt Cakes
|15 ml||Vegetable Oil (1 tbsp)|
|125 ml||Whole Milk (4 ½ fl.oz)|
|10 ml||Lemon Juice (2 tsp, of fresh lemon juice)|
|150 g||Plain Flour (5oz)|
|1||Dr. Oetker Bicarbonate of Soda Sachet (x1 sachet/7g/1 tsp)|
|125 g||Caster Sugar (4 ½ oz)|
|Medium Eggs (x2, beaten)|
|5 ml||Dr. Oetker Sicilian Lemon Extract (1 tsp)|
|75 g||Lightly Salted Butter (3oz, melted)|
|Dr. Oetker Pink Easy Ice (x1 or x2 packs to decorate)|
Preheat the oven to 170˚C (150˚C fan oven, 325˚F, gas 3). Lightly brush the inside of 6 x 10cm (4inch) diameter non-stick Bundt tins with oil and arrange on a large baking tray. Mix the milk and lemon juice together and set aside.
Sift the flour and Bicarbonate of Soda into a bowl and stir in the sugar. Mix the milk mixture, eggs, Lemon Extract and butter together, and gradually add into the dry ingredients and mix until well blended and smooth.
Divide the batter equally between the tins and bake in the oven for 15-20 minutes until risen and lightly golden. Cool for 5 minutes then gently prise the sponge from the edge of the tins taking care not to break the sponge. Turn upside down on a wire rack and leave until the tin is cool enough to handle before running a knife round the edge of each tin. Shake the tin to loosen the sponge and turn out the cakes on to a wire rack; leave to cool completely.
To decorate, arrange the cakes spaced apart, on the wire rack over a tray or board. Prepare the Easy Ice as directed on the pack. Carefully drizzle icing over each cake as desired – for a drizzle effect you will need 1 pack, for a more indulgent covering, you will need 2 packs of Easy Ice. Leave for a few minutes until the icing sets. Your Bundt cakes are now ready to serve and enjoy!
Some non-stick Bundt tins are usually designed to be used without greasing. If you trust your tins, you may want to experiment by not greasing them as this will help achieve a smoother finish to your cakes.
|Per serving||Per 100g/ ml|