Raspberry and Strawberry Bundt Cake

Raspberry, Strawberry, Pistachio and Rose Flavoured Bundt Cake - Perfect for Mothers Day

I made this cake a few weeks ago for my mums birthday but it would be perfect to make this weekend for Mothers Day, it was amazingly moist, even a few days after it was made still tasted delicious and light. I was also soooo happy that for once my bundt cake came out of the tin, the secret being in the extra greasing and sprinkle of flour beforehand.

Visually stunning but also a great flavour profile, so go ahead and spoil your mums, grandmas, nans, aunties and loved ones this Mothers Day.



175g Stork
275g Caster Sugar
3 Eggs
2 tsp Rose Syrup
350g Plain Flour
2 tsp Baking Powder
Pinch of Salt
125ml Buttermilk
100g Raspberries
50g Strawberries- chopped

Extra stork/butter plus sprinkle of flour to grease the bundt tin

Icing and Toppings

120g Icing Sugar
2 tbsp Cold Water
1 tbsp Rose Syrup
Pink Food Colouring
30g Pistachios finely Chopped
5 Mini Meringues
3 Large Strawberries
Freeze Dried Strawberries
Fondant Icing for lettering - Optional


1. Preheat your Oven to 170C/350F/Gas Mark 4
2. Throughly grease a bundt tin ensuring you get into all the nooks and then dust with plain flour, removing the excess by tipping upside down
3. Cream together the stork and caster sugar for 4 minutes
4. Whisk together the egg and rose syrup
5. Sift flour, baking powder and salt together
6. Gradually add the egg mixture, followed by the flour and mix together for a further 2 minutes
7. Add in buttermilk for a final minute of mixing
8. Fold in raspberries and strawberries and pour into the bundt tin
9. Bake for around 50 minutes until a skewer comes out clean
10. Allow to cool for 10 minutes in the tin before removing and placing on a wire cooling rack
11. Combine together icing sugar, water, rose syrup and food colouring
12. Ensure cake is completely cooled before drizzling over icing followed by pistachios and the freeze dried strawberries

13. Finish with meringues, strawberries and lettering