Apricot & Hibiscus Chamoy Bundt

Mexico, my second home. The people, the culture, the food and… the frozen treats! Gosh, Mexico really knows how to flavour their ices. From Gelato through to popsicle, no avenue is left unexplored, the lexicon of the heritage seeping its way through, cone after cone, stick after stick.

On the Gelato front, three flavours rank top for me: Queso y Fresa, literally translates to cheese & strawberry but is more akin to the creamiest mascarpone cheesecake you can imagine. Arroz Con Leche, Rice pudding Ice cream with a waft of cinnamon, little nubs of cooked rice studding that creamy ice. My favourite gelato? Mexican Coffee…. I have no more words.

Popsicles sing a fruitier tune. For me, they need to blast you with a flavour as refreshing as a watermelon cracked over your head on a summer’s day. Jamaica (Hibiscus) comes close but for me, it’s all about Chamoy. Sweet, Fruity, a touch salty, with a chilli kick, all bases are covered.

And so, this Bundt was born. Heavy on the butter, it carries flavour so well. Dense like a pound cake but clean with salt and chilli. Absolute heaven.


Chamoy Mix:

2 tbsp Hibiscus Powder

1 tsp Salt

1 tsp Piquin Chilli Powder

100g Dried Apricots, chopped

1 Orange, zest

Bundt (This makes a large 15 cup bundt but can be scaled down for smaller pans):

340g Unsalted Butter, room temperature

340g Caster Sugar

210g Light Muscovado Sugar

7 Large Eggs, room temperature

1 tsp Vanilla Bean Paste

400g Plain Flour

230g Full Fat Thick Greek Yogurt

1 tbsp Lemon Juice

Icing Sugar, Cream and Fresh Apricots to serve, perhaps with extra Chilli Powder if you’re like me!


1. Preheat oven 150C, butter and flour a bundt pan and place in the fridge to set. I do this the night before to thoroughly chill the pan.

2. Mix all the ingredients for the chamoy mix and set aside. Mix the lemon juice into the yogurt and set aside at room temperature.

3. Add both sugars and the butter to the base of a stand mixer. Beat on medium high for about 8 minutes, or until very pale, light, and fluffy.

4. Add the eggs, one at a time, beating well between each addition, remembering to scrape down the sides.

5. Mix the chamoy mixt into the flour and add 1/3 of this to the butter mix, plus 1/3 of the sour cream mixture.

6. Continue to alternate, only mixing until just combined, you do not want to over mix this, or you will have a very tough cake.

7. Spoon into your pan and bang on the worktop a couple of times to ensure it fills all the gaps.

8. Pop in the oven for 90-100 minutes, or until a skewer comes out clean.

9. Remove and allow to cool in the pan for 20 minutes before turning out to cool completely.

10. Dust with icing sugar and serve with fresh apricots, cream and perhaps an extra sprinkle of chilli.