Thursday, August 18, 2016

Black butter bundt #bundtbakers

The theme of this month's recipe challenge is apples. I have to admit I don't like cooked apples nor do I like apple juice from a carton. however I have found out over the last year that I love fresh apple juice as it tastes like apples and isn't processed. Whilst away at the Festival of Quilts last week, we were discussing comedians who have appeared in Jersey and Stephen K Amos came to mind along with the jar of black butter that he was given and an idea formed.

Black butter is  locally produced mostly by the National Trust once a year but also by La Mare Vineyards. Read more about it here. we have had two 220g jars in the cupboard for some time that came in hampers as gifts. So a black butter bundt it would be.

I paired the black butter with apple and cinnamon yogurt as both flavours are in the black butter and decided on the Nordicware heritage tin.

So here's the recipe which worked beautifully at the first attempt. The icing, wasn't such a success so I will let you use your favourite icing recipe.

225g margarine
200g black butter
250g homemade vanilla sugar
3 large eggs
350g self raising flour
1 tsp baking powder
250g yogurt

The addition of the baking powder to the self raising flour means that you can do an all in one method (thank you Delia). Pour into a greased pan and cook for 75 minutes at 160 degrees C

I decorated the bundt with a lemon, cinnamon icing and air dried apple slices. The kitchen smelt like Christmas had come with the lovely spices. It didn't taste overly appley and there is not much left.

If you liked the sound of my bundt, follow these links for more apple bundts:


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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