SAFFRON BUTTER BUNDT CAKE WITH PISTACHIO AND RASPBERRY | Lurpak®

Name: SAFFRON BUTTER BUNDT CAKE WITH PISTACHIO AND RASPBERRY | Lurpak®
Total time: 150 min
Ingredients: 60 ml whole milk; 2 pinches saffron; 225 g Lurpak® Unsalted Butter, softened; 200 g granulated sugar; 4 medium free range eggs; 1 tsp vanilla essence; 1 lemon (zest); 200 g plain flour, sifted; ½ tsp table salt; 1 tsp baking powder; 100 g roasted pistachio nuts, chopped roughly; 1 tbsp cold water; 250 g icing sugar; 45 ml freshly squeezed lemon juice; 10 g freeze dried raspberries or 100g fresh, clean raspberries

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SAFFRON BUTTER BUNDT CAKE WITH PISTACHIO AND RASPBERRY Method Pre-heat the oven to 180C/160C fan/gas mark 4. Warm the milk gently in a pan and add the saffron.

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Ingredients

60 ml whole milk
2 pinches saffron
225 g Lurpak® Unsalted Butter, softened
200 g granulated sugar
4 medium free range eggs
1 tsp vanilla essence
1 lemon (zest)
200 g plain flour, sifted
½ tsp table salt
1 tsp baking powder
100 g roasted pistachio nuts, chopped roughly
1 tbsp cold water
250 g icing sugar
45 ml freshly squeezed lemon juice
10 g freeze dried raspberries or 100g fresh, clean raspberries

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