| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 10 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 540 |
| Fat | 26.2g |
| Saturates | 3.2g |
| Protein | 6.6g |
| Carbs | 67.7g |
| Sugars | 39.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Grease a 1.5 litre Bundt tin with baking spray.
3
Place the flour, caster sugar, baking powder, large eggs, kombucha, yoghurt, oil, agave syrup and lemon zest in a bowl and whisk until smooth. Pour the mixture into the Bundt tin. Place on a baking tray and cook for 1 hour 15 minutes or until cooked when tested with a skewer.
4
Turn out onto a wire rack and allow to cool for 10 minutes in the tin.
5
Gently remove the tin and allow the cake to cool slightly.
6
Drizzle agave syrup over the cooled cake or dust with icing sugar
