Fa La La La La…

Merry Christmas my lovely readers!! Hope you are having a wonderful day filled with love and joy amongst loved ones. As promised I am posting my final recipe for the year and what better time to do it than on Christmas day 🙂

In a few hours time I’m headed to spend time with my dear friends and loved ones hence decided to once again bake a cake….a festive cake, incorporating Persian flavours and full of colour!!

This year I opted to make a Bundt cake as I just love the sophisticated presentation of it. I have a go to Bundt recipe that is full proof however this year I couldn’t find it anywhere so I had to resort to the internet and make my adjustments. Luckily it worked out well so I hope you enjoy it and give it a go.

Christmas Bundt



  • 1 1/2 cups of unsalted butter at room temperature
  • 1 1/2 cups of raw caster sugar
  • 6 eggs at room temperature
  • 2 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 3 cups of all purpose flour
  • 1 tbsp greek yoghurt
  • 3/4 cups of milk
  • 2 tbsp Persian rose water
  • 2 tbsp steeped Saffron


  • Vegetable oil
  • 1/2 cup Barberries
  • 1/4 cup pistachios
  • 1/4 cup of slivered almonds
  • 1 tbsp steeped Saffron
  • 1 tbsp Persian rose water


  • 2 cups of icing sugar
  • 2 tbsp melted butter
  • 3 tbsp milk
  • 1 tbsp Persian rose water
  • 2 tbsp steeped Saffron
  • pinch of salt
  • 1/4-1/2 lemon juice and zest


This is a pretty simple recipe, you do need a mixer for it to be able to yield a nice sponge. Either a hand mixer or a bench top one is ideal.

To make the sponge; cream the butter by beating it with the sugar until a light and fluffy mixture develops. Then add the baking powder and salt and mix to combine. Add the yoghurt at this stage.

Pre-heat the oven to 180 degrees Celcius fan bake. Weigh out the flour, make sure it’s sifted and set aside. With the mixer running at medium speed add the first 3 eggs one at a time to the mixture. Then prior to adding the next egg add 2-3 tbsp of the flour. Once it is combined then add the egg. Repeat this process for the remainder of the eggs.

Add the rose water and saffron to the milk and slowly pour half of the mixture to the bowl, then add a third of the remainder of the flour and repeat until both the milk and flour are fully added and incorporated to the batter mixture and keep mixing on until the batter is smooth and fluffy. Scrape the bottom and sides of the bowl with a spatula to make sure the mixture is smooth and even.

Set the mixture aside and in a small pan, sauté the filling ingredients on the stove top and set aside to slightly cool. Grease the Bundt pan thoroughly with vegetable oil and you can coat it with granulated sugar (this is optional to help the cake not to stick to the pan)

Hot tip: Don’t use butter to grease the pan as it will cause the cake to stick and break.

Once the pan is greased, scoop the batter into it using a spatula and smooth it as you go along. Once you reach the half way point of the pan, add the filling with a table spoon to the batter, make sure that you leave adequate space around the edges and only fill in all around the middle part of the Bundt. Then continue on with adding the remainder of the batter to the pan and smooth the top so that it looks even.

Bake for 50-60 mins or until the batter has started to turn brown and a long skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool for five minutes, gently loosen the edges at this point using a knife or a flat metal spatula. Then invert onto a cooling rack and leave for another 5 minutes before attempting to loosen the pan.

Make the glaze at this point and set aside, gently slide the pan from the sponge. Give it a little tap or jiggle to help it slide off. Pour the glaze and let it cool. Decorate and serve.

I couldn’t resist a slo-mo ;P

Well that’s it for me for this year, it’s been an amazing year. Wishing you all a fantastic and safe festive period. See you all in the new year for more fun!! Till then Xx

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