Raspberry Bundt Cake with Coconut Yoghurt

When I started Friendly Little Kitchen, photography really wasn’t a priority. With limited time, I focused more of my attention on my passion for recipe development, and naturally everything else including photos took a backseat. I started with a phone, and a point and shoot camera, using whichever was handy. I over edited the end results or applied too much filtering. You can see here for yourself, my skill on the subject was fairly non-existent. However I soon realised if I wanted a serious (ie. beautiful, inspiring, dance-around-and-eat-cake) kind of blog, which I did (and still do), I needed serious photographs. And this was something that would take time.

So I finally invested in my first DSLR (read here), and made an effort to bring photography forward on my priority list. Slowly slowly, with the help of my Plate to Pixel book and some food photography blogs, I taught myself the basics. Soon enough, it wasn’t just the need that was driving me to learn, it was a new passion boiling up inside me. I am now loving the food photography and styling side of blogging, I have so much more to learn and I want to learn it all!!

I thought I’d share with you two of my most recent photography wins, I’m pretty chuffed about…

1) I’m now shooting in manual – say what!? Yes, well this is a no brainer to getting better photos, but it’s a toughy. There are so many elements to juggle, and I think it’s just one of those things that takes practice and you never stop learning new things about.

2) I’ve finally started shooting in raw image format (as opposed to the usual jpeg), literally just this post. It’s apparently another no brainer. I had read I should shoot in raw long ago, but I didn’t. Given I was the slow self-taught type, I thought really there’s no rush to add another element into the mix. But I can’t believe I didn’t do it sooner! The photos not only look a thousand times better, the post-processing was a hell of a lot easier.

So in the interest of continuing to learn and improve my photography, next on my list is to attend some classes and workshops (recommendations welcome) and start using Lightroom for editing. I’ve been using Photoshop since I was 12 so it’s probably time to make the switch!

Please leave me a comment with any recommendations or tips!

And lastly, enjoy this cake, it’s low FODMAP, gluten free, lactose free and it’s a real treat!

Raspberry Bundt Cake with Coconut Yoghurt
Makes 1 cake, serves 8-10

1 cup gluten free flour (this one is also low FODMAP)
1/4 cup coconut flour
1/2 tsp GF baking powder
100 grams unsalted butter, room temperature
1/2 cup caster sugar
2 eggs
1/2 cup milk of choice (I used lactose free cows milk)
1 cup fresh or frozen raspberries (not defrosted)

To serve
1/4 cup coconut yoghurt
1 tsp maple syrup
1 tbsp water
Shredded coconut
Raspberries

Preheat oven to 180C and grease your bundt tin really well. Combine dry ingredients in a bowl and set aside. Cream together butter and sugar until smooth, add one egg at a time followed by the milk, whisking after each addition. Slowly add the dry mixture and whisk slowly until just combined. Add the berries and gently incorporate them with a spatula. Pour into tin and bake for 45 minutes.

Once the cake is ready and cooled, stir the coconut yoghurt, maple syrup and water together, drizzle over the top and sprinkle with shredded coconut and raspberries.

Enjoy!

Low FODMAP | gluten free | lactose free | nut free