It's such an impressive yet simple cake. And despite it not being Danish we felt it needed a place in our recipe section.
You need to invest in a good Bundt tin. We have a NordicWare one (they haven't paid us to mention this).
325g caster sugar
1 tsp vanilla essence
300g plain flour
2 tsp baking powder
1 tsp teaspoon
60g greek yoghurt
100g frozen/fresh fruit
Pre-heat oven 180c / 350f/Gas 4
Butter the Bundt tin, and sprinkle it with the breadcrumbs and tip upside down and get rid of any excess.
In a bowl mix the sugar, eggs and vanilla essence together, for around 5 minutes until the mixture is light and fluffy.
Mix the dry ingredients, and sift them into the egg mixture.
Gently melt the butter, add the milk and yoghurt and fold into the batter. Pour this into the Bundt tin and add the berries of your choice.
Bake for 30 to 35 minutes. Cool completely before turning out, and serve with whipped cream.
Tip: Be careful and gentle removing the cake from the tin, be patient and it will come out :))