Tsoureki flavoured bundt cake with cream cheese icing
Dimitra's Dishes · ♥ 404 likes · 8.6K views · 8 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
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Ingredients
Method
Techniques
- mastiha crystals
- sugar
Crush the mastiha crystals in a mortar and pestle with an equal amount of sugar so they do not stick, or use a small food processor.
Grind the mahlepi seeds in a food processor; ground fresh is far more fragrant and keeps a few days refrigerated.
- avocado spray
Grease the pan with the residual butter on the stick wrappers, then spray it well.
Choosing and greasing the pan
- 1 tsp ground mastiha
- 2 tsp ground mahlepi
- 250 g all purpose flour
- 100 g ground almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 whole orange zest
Whisk the flour, almond flour, baking powder, baking soda, salt, ground mastiha, ground mahlepi and orange zest together.
- ¾ lb unsalted butter
- 2 cup confectioner sugar
- 1 tsp pure vanilla extract
Beat the butter with the confectioner sugar and vanilla, starting low then high, until fluffy.
- 5 whole eggs
- ½ cup plain whole milk yogurt
Add the eggs one at a time on high until incorporated, then the yogurt and milk.
Scrape the sides and bottom, mix, and transfer to the prepared pan; a big ice cream scoop distributes it evenly.
Bake on the centre rack at 350F for 45 to 55 minutes, until golden and a toothpick comes out clean.
Run a knife around the edges and around the centre tube, cool completely, then invert onto a platter.
- 226 g cream cheese
- 1 cup icing sugar
- 1 tsp pure vanilla extract
Beat the cream cheese with the icing sugar and vanilla until smooth.
Cream cheese icing
- 3–4 tbsp milk or orange juice
Thin with three to four tablespoons of milk or orange juice to the consistency wanted.
Transfer to a piping bag with an open star tip and pipe onto the cooled cake.
Variation: finish with orange zest, sliced almonds or a dusting of confectioners sugar.
Slicing and serving