Raspberry Yoghurt Heart Bundt
A lovely recipe by my friend Rachel McGrath better known as Dolly Bakes
I’ve baked this bundt on a few occasions using raspberry yoghurt and liqueur but this is slightly different as it has fresh raspberries inside too. This recipe can be found on page 198 of the Clandestine Cake Club Cookbook.
I used my gorgeous Nordic Ware quilted heart bundt tin for this cake.
I went for a simple decoration using white icing and purple glitter!
There was enough batter left over to make three smaller cakes which always
means you can have a sneaky taste once cool!
I baked this cake for my mum’s birthday.