Raspberry Mini-Bundt Cakes


100g flour
2 tsp baking powder
75g Kerrygold Unsalted Butter
150g sugar
1 pinch salt
Zest of 1 lemon
200g yogurt
2 medium eggs
200g fresh raspberries
140g granola
Powdered sugar, for decoration


Sift the flour and baking powder. Melt the butter (warm it until liquid, but not hot) and mix with the sugar, salt and lemon zest. Fold in the yoghurt, eggs and flour mixture.

Halve the raspberries. Briefly roll a rolling pin over the granola, if the clumps are too big. Lightly / quickly fold the raspberries and the granola into the mixture and then transfer it to the cake pan.

Bake for 12 to 15 minutes at 375°F. When done, leave the cakes to cool and sprinkle with powdered sugar.