I have been so pleased with my red silicone Bundt Mold from Amazon that I bought my daughter Louise (here for Easter) one to take back to Spain.
The finished cake comes out easily with a professional-looking shiny finish. I use ‘Bake Easy’ spray to grease it, turn it upside down to drain off the excess, tip in some chopped nuts and shake the mold around to coat it.
I first made an Apple Cake in my Bundt Mold and this week baked a Carrot and Pistachio cake modified from Tesco magazine. Their recipe has a maple syrup, soft cheese and yogurt topping but I didn’t want the extra sugar content and I wanted to freeze what was over so I omitted it,
I still think about my lovely cookery teacher, Joyce, at Morley College every time I try a new recipe.
Read about my cookery escapades in my memoir ‘Woman in a White Coat.’
Modified recipe Carrot and Pistachio Bundt cake
Carrot and Pistachio Cake
Bake 60 mins 180°C
Grease a Bundt tin well and sprinkle with chopped nuts