Stuck bundts? You need ‘cake goop’: Natalie Paull’s lime and yoghurt bundt
The cookbook author and owner of Melbourne’s Beatrix Bakes shares a her ‘100% reliable’ formula for freeing bundts from tins
TL;DR
- A 'cake goop' made from plain flour, vegetable oil, and unsalted butter guarantees bundt cakes release from tins without sticking.
- The recipe for a lime and yoghurt bundt cake involves specific ingredient preparation, including warming eggs and mixing them into a creamed base.
- A lime syrup is prepared and applied to the bundt cake after baking to enhance moisture and flavor.
- Tips are provided for salvaging a cake if small pieces do stick to the tin.
- The cake can be stored at room temperature for three days or frozen for up to three months.