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Strawberry Swirl Bundt Cake

Samina Patel
Course Cake

Ingredients
  

For the Cake Batter:

  • 300 grams all purpose flour
  • 200 grams caster sugar
  • 40 grams corn flour
  • 1 + 1/4th teaspoon baking powder
  • 1 tablespoon fennel saunf powder
  • 100 grams salted butter
  • 300 grams whole milk
  • 2 teaspoons vinegar
  • 1 teaspoon baking soda
  • 100 grams strawberry jam

For the Strawberry Glaze:

  • Click the link above for the recipe.

For decoration:

  • Strawberry halves
  • Candied fennel seeds optional

Instructions
 

  • Preheat oven to 160 C / 320 F
  • In the bowl of a stand mixer with a sieve placed over it, add all purpose flour, corn flour, baking powder and caster sugar. Sift the ingredients.
  • Using paddle attachment, mix on low until combined.
  • Add the fennel powder and mix again.
  • Add the softened salted butter and mix on low until the mix resembles breadcrumbs.
  • Use your spatula to scrape the sides and bottom of the bowl.
  • Mix again for about 30 seconds until well combined.
  • Add the milk in a slow and steady stream along the sides of the bowl and mix on low for 1 minute.
  • Scrape sides and bottom of the bowl with a spatula and mix on medium for 1 minute.
  • In a small bowl containing vinegar, add baking soda.
  • It will fizzle up, add this quickly to the cake batter and mix on medium speed for about 30 seconds. Do not overwork the batter.
  • Pour about 75% of the batter into a well greased bundt tin.
  • Add the strawberry jam and use a skewer to swirl the jam.
  • Pour the rest of the cake batter over the jam and use a spatula to smooth it out so no jam streaks are visible.
  • Bake in the oven at 160 C / 320 F for 30 - 35 mins or until a skewer / knife inserted in the centre of the cake emerges clean.
  • Let it cool on kitchen counter for 1 hour.
  • Run a knife or spatula along the sides of the tin and invert onto a wire rack to cool completely.
  • To make the glaze, add the icing sugar a little by little into freshly pureed strawberries until the glaze looks thick and luscious.
  • Let it sit at room temperature for about 10 - 15 minutes.
  • Pour generously over the cooled cake and top with halved strawberries and candied fennel seeds.
  • Serve

Notes

You can even use electric beaters and a large metal bowl to make the cake batter if you don't have a stand mixer. If you don't have a bundt tin, use an 8 or 9 inch cake tin to make this cake. Grease generous and line the bottom with parchment paper.