Strawberry & Almond Bundt Swirl Cake
A delicious mix of fluffy sponge, refreshing strawberries, and crunchy almonds come together for a simply scrumptious Easter spectacle – one that you won’t want to miss.
Prep time15 minutes
Servings16 portions
Ingredients
- 300 g Stork with butter
- 300 g caster sugar
- 6 medium eggs
- 215 g self-raising flour
- 85 g ground almonds
- 1 tsps almond extract
- 80 g strawberries
- pink food colouring
- 100 g icing sugar
- 1 tbsp boiled water
- 100 g strawberries sliced
- 15 g flaked almonds
| Energy (kcal) | 340 kcal |
| Energy (kJ) | 1424 kJ |
| Protein (g) | 4.7 g |
| Carbohydrate incl. fibre (g) | 37.2 g |
| Carbohydrate excl. fibre (g) | 35.9 g |
| Sugar (g) | 25.7 g |
| Fibre (g) | 1.3 g |
| Fat (g) | 19.8 g |
| Saturated fat (g) | 10.3 g |
| Unsaturated fat (g) | 8.1 g |
| Monounsaturated fat (g) | 6.4 g |
| Polyunsaturated fat (g) | 1.7 g |
| Trans fat (g) | 0.6 g |
| Cholesterol (mg) | 94 mg |
| Sodium (mg) | 184 mg |
| Salt (g) | 0.46 g |
| Vitamin A (IU) | 548 IU |
| Vitamin C (mg) | 6.2 mg |
| Calcium (mg) | 77 mg |
| Iron (mg) | 1.17 mg |
| Potassium (mg) | 102 mg |
Instructions
- Step 1. Grease and lightly flour an 8” Bundt tin.
- Cream together the Stork with Butter and caster sugar until light and fluffy.
- Add the eggs and almond extract beating well after each addition.
- Sift in the flour and ground almonds, fold evenly into the cake mixture. Hull and puree the strawberries. Take 1/3rd of the cake mixture and add the strawberry puree and a little pink food colouring, mix well.
- Beginning with the plain, layer the two mixtures into the prepared tin. Swirl gently with a knife and roughly level. Bake in the oven for 50 minutes until springy to the touch and a skewer when inserted comes away clean.
- Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
- Mix the icing sugar with the tablespoon of boiled water to make the icing. Drizzle over the top of the cake.
- Decorate with sliced strawberries and the flaked almonds.
