Strawberry And Lemon Bundt Cake

Strawberry And Lemon Bundt Cake

A fruity bundt.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Wesley Mayton offers his take on bundt cake. 

If you prefer something other than cherries or strawberries, any dried fruit can be used.

This is part two of a three-part recipe. For assembly instruction of the full dessert, go to the Vanilla Ice Cream recipe page. 

Strawberry And Lemon Bundt Cake

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Ingredients

5 ½ oz. dried strawberries or cherries

1 lemon, zested

1 oz. lemon juice

2 vanilla beans, scraped

5 ¼ oz. cake flour

2 tsp. baking powder

½ oz. honey

6 ½ oz. sugar

½ tsp. salt

6 ¾ oz. water

3 whole eggs

4 ¼ oz. butter, melted

3 oz. rum

Electrolux Masterpiece blender

Instructions

Cake Soaking Syrup

To make the cake soaking syrup combine 5 ¼ oz. water, 1 oz. sugar and lemon juice in a pot. Bring to a boil.

Rum-Infused Dried Fruit

Bring 1 ½ oz. water, 1 ½ oz. sugar and rum to a boil. Take off heat and add the dried strawberries or cherries. Let the berries soak in the rum syrup for at least 2 hours.

Cake Batter

Put the cake flour, baking powder, honey, 4 oz. sugar, salt, lemon zest and scraped vanilla beans into the Electrolux Masterpiece Collection blender and mix till well combined.

Add the eggs and mix again till combined; scrape the sides then mix again.

Add the melted butter and mix until combined; scrape the sides and mix again.

Pour the mix into a bowl and fold in the infused dried fruits (strain them first).

Spray your mini bunt molds with pan spray and portion out the cake batter into each mold, filling them about ¾ of the way full. Bake at 350°F for about 18 minutes; the cakes should be golden brown and fully cooked.

As soon as the cakes are out of the oven soak them liberally with the syrup while they are still hot. You should use up almost all of the syrup. Let cool down and unmold them.

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Chef mayton

Meet Featured Chef Wesley Mayton

As the pastry chef for one of the premier golf facilities in the U.S., Augusta National, Chef Mayton creates beautiful and intricate desserts.