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A lemon and white chocolate bundt had been on my mind for some time, so I took one for the team and bit the bullet. The result was one of my favourite cakes ever. I am never making it ever again. It's too damn risky! Everyone at work loved it, and agreed that the white chocolate covering isn't too sickly as there's only a thin (scrumptiously gooey) layer covering the cake. I'm trying not to think about it. In fact, I can't say much more on the matter. Too painful.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
- Pour the yoghurt into a jug and add the zest and juice.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, warm your white chocolate spread in the microwave until slightly runny and tip over the cake. I used my Bavaria tin because it has lots of pretty nooks and crannies for the chocolate to fall into.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.