Preheat the oven at 175ºC.

In a bowl, mix together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer add the oil and sugar and mix for 1-2 mins on high speed.

Scrape down the sides of the bowl and add one egg at a time and mix until combined on low speed.

Continue on low speed, alternate between adding the flour mixture and the wet mixture, starting and ending on the flour mixture, and mix until just combined.

Melt 10 g of butter and generously brush the bundt cake pan with the melted butter so it’s well covered.

Pour a little bit of the batter into the bundt cake to cover the bottom of the pan,

Add the frozen raspberries to a bowl with 1 teaspoon of flour and mix it together so the raspberries is covered in the flour.

Add the raspberries to the remaining batter in the mixing bowl and gently with a spatula fold it together. Then pour the remaining batter into the bundt cake pan and bake for 45-50 min or until a cake tester comes out clean.

Remove from the oven and let it cool down for 10 min. Then flip the bundt cake pan over on a cooling rack and lift the pan of the cake. Let the cake cool down completely on the cooling rack.

Blend raspberries and sieve the kernels from the raspberry purée and weigh out 20 g of raspberry purée.

Mix all of the ingredients together in a bowl. Pour the glaze over the bundt cake and it’s ready to be enjoyed.