Ingredients
- Baking spray 1
- Icing sugar 2 tbsp
- Plain yoghurt 125ml
- SpinneysFOOD pure sunflower oil 265ml
- SpinneysFOOD organic agave syrup 4 tbsp
- Lemon 2
- Kombucha 250ml
- SpinneysFOOD eggs 4
- Baking powder 2 tsp
- SpinneysFOOD caster sugar 330g
- SpinneysFOOD Self-Raising Flour 375g
Equipment
- Cake tin 1
Nutrition (Per serving)
- Calories 540
- Fat 26.2g
- Saturates 3.2g
- Protein 6.6g
- Carbs 67.7g
- Sugars 39.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Zesty yoghurt and kombucha bundt cake
Italian 30 Mins Prep · 40 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Grease a 1.5 litre Bundt tin with baking spray.
- Place the flour, caster sugar, baking powder, large eggs, kombucha, yoghurt, oil, agave syrup and lemon zest in a bowl and whisk until smooth. Pour the mixture into the Bundt tin. Place on a baking tray and cook for 1 hour 15 minutes or until cooked when tested with a skewer.
- Turn out onto a wire rack and allow to cool for 10 minutes in the tin.
- Gently remove the tin and allow the cake to cool slightly.
- Drizzle agave syrup over the cooled cake or dust with icing sugar