Cakes to WOW!
Raspberry and white chocolate bundt cake
The distinctive shape of a bundt tin always brings baking wow factor.
Serves 12 m Ready in 1 hour 30 minutes, plus cooling
for the sponge:
340g plain flour
1½tsp baking powder
½tsp salt
340g castor sugar
200ml milk
160g butter
110g white chocolate, broken into pieces
4 eggs
1tsp vanilla essence
1tsp almond extract
for the raspberry glaze:
100g raspberries, plus extra to serve
125ml double-thick cream
110g white chocolate
you will need:
a bundt tin, greased and floured
1 Heat oven to 170°C, 150°C fan. For the sponge, in a bowl, mix together flour, baking powder, salt and sugar.
2 Gently heat milk, then stir in butter and chocolate. Remove from heat and stir until melted. Once cool, stir into flour mixture and beat in eggs, vanilla essence and almond extract.
3 Pour batter into prepared tin. Bake for 50 to 55 minutes, until a skewer inserted comes out clean. Remove from oven and allow to cool fully before icing.
4 For glaze, mash raspberries through a sieve and set juice aside. Put cream and chocolate in a pan and heat until chocolate just melts. Remove from heat.
5 Gently stir chocolate mixture through raspberry juice while still warm.
6 Pour glaze over cake, and serve decorated with reserved raspberries.
Per serving: 1 686 kilojoules, 25g fat (15g saturated), 40g carbohydrate
Strawberry and lemon dream cake
Light and fresh, this angelic-looking number really is the cake lover’s holy grail. A make-ahead masterpiece.
Serves 8 to 10 m Ready in 1 hour 30 minutes, plus overnight chilling
for the sponge:
185g castor sugar
3 large eggs
