I have been meaning to use my bundt tin for ages, so I thought it was about time I removed it from the back of my baking cupboard and put it to some use. Then I realised that Mother’s day is nearly upon us so I thought it would be right to make myself a cake. After all, I am a mother and I do love cake. I would far rather make myself a beautiful bundt than be bought something overpriced and over iced.
I decided to use one of my favourite fruits, the raspberry, and pair it with some exotically fragrant rose water. If you don’t like the idea of using raspberries out of season, I would highly recommend using frozen raspberries. They are one of the best of the frozen fruits and are brilliant to use in any baking recipes. They make a fine raspberry sauce, Eton mess, ice cream, sorbet, tart and of course a delectable raspberry and rose bundt cake.
The joy of using a bundt tin is that the cake has a real wow factor with minimal effort. It is also a good cake to make if you are, like me, not so keen on a thick slathering of butter icing. This cake is lightly gilded with a small amount of pink glace icing. I think it would make a perfect mother’s day dessert served with some fresh raspberries, Greek or Skyr yoghurt and a jug of fresh raspberry sauce.
It is a really simple cake to put together, so if you happen to have a mother that loves raspberries as much as I do, then why not grab yourself a bundt tin and get baking my bundt cake this mother’s day.
Here are some more ideas for Mother’s day bakes:
Amaretti & Chocolate crunch cake – The Foodie Couple Blog
Chocolate chestnut layer cake – Maison Cupcake
Golden oat cookies – Feeding Boys
Lemon Drizzle layer cake – Baking Queen
Classic Victoria sandwich – Fab Food 4 All