Berry Yogurt Bundt Cake

Ingredients

• 200 g cashews
• 250 g room‑temperature butter
• 50 g ground almonds
• 150 g mixed berries (fresh or frozen)
• 160 g light honey
• 1 tsp vanilla powder
• a pinch of salt
• 2 egg yolks
• 2 large eggs
• 0.5 Organic lemon
• 100 g Yogurt (3.5% fat)
• 2 tbsp milk (3.5% fat)
• 125 g whole‑grain flour (e.g., emmer, spelt or wheat)
• 125 g rice whole‑grain flour
• 2 tsp Baking powder
• 60 g almond sticks (4 tbsp)

Instructions

1. 1.

   Place cashews in a bowl and cover with plenty of water; soak for 1–2 hours. Meanwhile grease a bundt pan with butter and dust it with some ground almonds.

2. 2.

   Gently wash the berries, pat them dry or let them thaw if frozen.

3. 3.

   Cream the remaining butter with 150 g honey, vanilla powder and salt. Beat in egg yolks and eggs. Wash the lemon hot, dry it, then zest finely. Stir the lemon zest, yogurt and milk into the egg mixture. Combine both flours with baking powder and the rest of the ground almonds, adding them gradually to the batter. Fold in the berries at the end.

4. 4.

   Pour the batter evenly into the bundt pan and bake in a preheated oven at 190 °C (170 °C fan; gas: level 3) for 45–60 minutes until golden brown. Let the cake cool slightly in the pan, then transfer to a wire rack to finish cooling completely.

5. 5.

   For the glaze, strain the cashews and blend them with remaining honey in a stand mixer until smooth. Roast almond sticks in a dry skillet until fragrant, then set aside.

6. 6.

   Glaze the cooled cake with the cashew‑honey cream and sprinkle with toasted almond sticks.