Those of you who know me will be familiar with my belief in the restorative qualities of cake. Most milestones or problems in our house are met with the making of some kind of baked-good.

Sad…? You need cake. Happy? A celebration cake. Sick…? Plain cake and a rest. Tired? Cake and tea. Heartbroken…? Chocolate cake, big slice.

This week these little strawberry and rose bundts were my solution to a multitude of minor nuisances. Among them: a tough few days at preschool for O; and a major case of monkey brain on my part (although, let’s be honest, I’m probably doing primates a disservice by calling it this – I’m sure most monkeys have more mental clarity than me at the moment!).

But I have to say, these little cakes did their job beautifully. O particularly enjoyed the pink icing, resulting in me shovelling down several denuded slices with my cup of tea, but hey could be worse, right? Most restorative all round.

Strawberry & Rose Bundt Cakes

(makes 2 small bundt cakes)

When the only thing that will do is cake with pink icing…


125g butter, at room temperature
125g caster sugar
1/2 tsp rose water
2 eggs, lightly beaten
150g self-raising flour
180g hulled strawberries, pureed

150g icing sugar
1/2 tsp rose water

extra butter and flour for greasing cake tins


  1. Preheat oven to 160°C fan-forced and grease and flour two small (2 1/2 cup) bundt tins (or one larger one).
  2. Beat butter and sugar in the bowl of an electric mixer until very light and fluffy. Add rose water and mix to combine.
  3. Add eggs, one at a time, to the sugar and butter mixture, beating well in between to combine.
  4. Gently mix in half the flour, followed by 2/3 (120g) of the strawberry purée. Add the remaining flour and combine, taking care not to over-mix.
  5. Divide the mixture evenly between two bundt tins (or use one larger one). Give the tins a couple of light taps on the bench to get rid of any air pockets and smooth the top gently with the back of a spoon.
  6. Bake in preheated oven for 20-25 mins or until golden and cooked through. Leave cakes to cool in tins for 10 mins or so, before turning out onto a wire rack to cool completely.
  7. When the cakes are cool, strain the remaining strawberry puree to remove seeds and combine with icing sugar, rose water and 1-2 tsp water to make a nice drizzly icing. Pour over cakes and leave to set (or slice cakes up and eat them straight away mopping up any icing drips with your fingers!).