These gorgeous snowflake cookies are made with a HINT OF SPICE and all things nice – perfect for gifting or sharing with holiday guests.
RASPBERRY BUNDT WITH PASSIONFRUIT SYRUP
SERVES 8-10
You’ll need a 3.75L bundt pan and a 2½-cup (625ml) sterilised jar.
250g unsalted butter, softened
2 tbs vegetable oil
⅔ cup (150g) caster sugar
⅔ cup (160g) firmly packed brown sugar
5 eggs
2½ cups (375g) plain flour, plus extra to dust
2 tsp baking powder
½ tsp bicarb soda
⅔ cup (160ml) buttermilk
2 tsp vanilla extract
Finely grated zest of 1 lime, plus 1 tbs lime juice
180g raspberries, tossed in 2 tsp plain flour, plus extra raspberries to serve
1 cup (120g) icing sugar mixture, sifted
Caster sugar, to sprinkle
PASSIONFRUIT-GIN SYRUP
1 cup (250ml) passionfruit pulp (from about 12 passionfruit)
1 cup (220g) caster sugar
¼ cup (60ml) gin
Juice of 1 lime
Preheat oven to 160°C/140°C fan-forced. Grease a 3.75L bundt pan and dust with flour, knocking out excess flour.
Beat butter, oil and sugars in a stand mixer fitted with the paddle attachment on medium speed for 4-5 minutes until pale and fluffy. Scrape down side of bowl, then beat in eggs, one at a time, until well incorporated. Sift over flour, baking powder, bicarb and 1 tsp fine salt. Beat on low speed until just combined. With motor running, gradually add buttermilk. Add vanilla, lime zest and lime juice, and beat until just combined.
Fold in raspberries. Spoon into prepared bundt pan and smooth surface. Bake for 1 hour-1 hour 10 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack to cool completely. If gifting in the bundt pan with toppings separate, turn out bundt, wash pan and carefully return bundt to pan.
Meanwhile, for the syrup, pulse passionfruit pulp in a small food processor. Strain into a saucepan, discarding all but 2 tbs seeds. Add sugar, gin, reserved seeds and ¼ cup (60ml) water. Stir over medium-high heat until sugar dissolves. Bring to the boil, then reduce heat to medium. Simmer for 8-10 minutes until a light syrup forms. Stir in lime juice and reserved seeds. Pour into a sterilised jar. Seal and store in fridge for up to 1 month.
To decorate cake, combine ½ cup syrup (without seeds) with icing sugar in a bowl until a smooth drizzling consistency. Drizzle over cake. Let icing set, then top with extra raspberries. Spoon
