Almond Elderflower Bundt Cake with Balsamic Strawberries and Whipped Yogurt
This simple and elegantly impressive bundt cake is tender and moist with lovely floral notes from the elderflower liqueur. Served with strawberries simply macerated with balsamic and the creamy tang of Greek yogurt, this is a summery dessert that’s perfect for a crowd.
Serves 8
INGREDIENTS
¾ cup unsalted butter, plus more for greasing pan
1 cup sugar
4 large eggs
2 cups Greek yogurt, divided
1 tsp lemon zest
3 tbsp elderflower liqueur
2 tsp vanilla extract
3 cups almond flour
2 tsp baking powder
1 tsp kosher salt
3 tbsp confectioners’ sugar, divided, plus more for dusting
2 pints strawberries, hulled
2 tbsp balsamic vinegar
METHOD
In a medium bowl combine strawberries, 2 tbsp powdered sugar and balsamic and set aside.
Preheat oven to 350F. Butter a 12 cup capacity bundt pan and set aside.
In a large bowl, use an electric mixer to combine butter and sugar until pale yellow and fluffy. Add in eggs, one at a time, followed by ¾ cup of Greek yogurt, elderflower liqueur and vanilla extract. And beat until smooth.
In medium bowl, combine almond flour, baking powder and kosher salt. Add dry mixture to the wet in three stages and mix until just combined.
Pour batter into prepared mold and smooth top. Bake for 40 minutes or until top is golden brown. Cover with foil and continue to bake for 15-20 minutes or until a toothpick comes out with only a few crumbs attached. Cool for 15 minutes, turn out onto a rack and continue to cool completely.
In a small bowl, whisk together remaining 1¼ cups of Greek yogurt with 2 tbsp confectioners’ sugar until smooth.
To serve, dust bundt cake with powdered sugar and serve with strawberries and whipped Greek yogurt alongside.