Bundt cake with Wholemeal Flour and Cranberry Jam

Serves 8

Prep time 60 minutes


100g soft butter
150g sugar
1 tsp. vanilla extract
1 lemon (juice and peel)
3 medium eggs
240g wholemeal flour
1 sachet baking powder
1 pinch salt
100g cranberry jam


Into the mixer, add the soft butter, sugar, vanilla extract, lemon juice and grated peel and mix at high speed until the cream is thick and silky. Bring the speed down and add one egg at a time. Pour flour, salt and baking powder into the mixture until it is smooth, lump-free and quite thick. At this point, pour half of the mixture into a bowl and set aside. In the remaining mixture add the cranberry jam.

Grease a donut mould (bundt cake) with melted butter. With the help of a spoon, alternately pour the two mixtures into the mould, mix them together with a long toothpick and place in the oven.

Cook for about 40 minutes at 180°C.  Remove from the oven and remove from mould once cooled. Finish with a light sprinkling of coconut flakes.