Sweet Shallot Demerara Bundt

One for people like me who hold Savoury over Sweet firmly in their heart but suffers FOMO at those gatherings that are ALL about the cake….

Sweet Caramelised shallots provide the ideal bridge between sweet and savoury, bear with me as this is utterly divine!

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bundt, shallot bundt, savoury bundt, demerara bundt, sugar cake, easy cake recipe, pound cake

Yield: 10-12

Author: Suze Morrison

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Sweet Shallot Demerara Bundt

Prep time: 40 MinTotal time: 40 Min

One for people like me who hold Savoury over Sweet firmly in their heart but suffers FOMO at those gatherings that are ALL about the cake….Sweet Caramelised shallots provide the ideal bridge between sweet and savoury, bear with me as this is utterly divine!

Ingredients

• 320g Unsalted Butter, plus 2tbsp
• 3 Shallots, very finely sliced
• 600g Plain Flour, plus extra for dusting
• 1tsp Ground Ginger
• 3/4tsp Bicarbonate of Soda
• ½ tsp Fine Salt
• 300ml Golden Syrup
• 300g Light Brown Sugar
• 100g Demerara Sugar, plus extra to dust
• 6 Large Eggs, beaten
• 200ml Natural Yogurt (full fat)
• Cream Cheese to serve

Instructions

1. Begin with prepping your tin. Using a pastry brush, brush a 12 cup bundt pan with 1tbsp butter and lightly dust with flour, shaking out the excess. Pop in the fridge.
2. Heat a small sauté pan over a medium heat and add 1tbsp butter, add the shallots, plus a small pinch of salt and reduce the heat to medium low and cover with a lid, allow to sweat for 10-15 minutes until soft, sweet, and translucent, allow to cool.
3. Preheat oven 160C, add the butter, syrup, and sugars to a small pan & melt over a over low heat. Set aside then add the shallots.
4. Whisk together the flour, ginger, bicarbonate of soda and salt. Make a well in the centre and pour in the melted butter mixture. Add the eggs and gently whisk in a clockwise direction until homogenous.
5. Add the yogurt and gently fold in, trying not to overmix or incorporate too much air.
6. Pour your batter into your prepared tin and bake on the middle shelf for 40-45 minutes or until a skewer comes out clean.
7. Allow to rest in the tin for 20 minutes before inverting onto a wire rack. Whilst still warm, sprinkle with demerara sugar then allow to cool completely.
8. Serve in thick wedges, here, cream cheese is just as welcome as whipped cream

https://gourmetglow.co.uk/recipes/sweet-shallot-demerara-bundt