This may well be one of the best ideas I've ever had. I felt like a witch making this cake... Heston, eat your heart out.
When I moved to my new team at work, I introduced a biscuit tin (this is more of a massive tupperware box in all honesty). We always have a healthy supply of family favourites to chose from, to ensure we never go weak, keel over and are unable to work. Then I found custard cream flavour spread in the supermarket. Oh yes... idea.
Not content with just using the spread as a topping (my new favourite bundt 'thing'), I decided the cake itself would have a bit of biscuit alchemy. This is where the sorcery happens. I decided the only way to get that authentic taste in the cake was to create biscuit 'flour'. Not sure whether this would work, I gave it a bash anyway. The results were magnificent! And I quote, 'fittest cake yet' - not my words bundt-fans, the words of our Business Intelligence Analyst, Kate.
The result was an ridiculously soft cake that tasted just like a custard cream! This one was demolished in record time.
- 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 extract.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt and milk into a jug and stir in the custard cream spread.
- Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
- Stir in the custard cream 'flour'.
- 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 the cake is fully cool, pop the custard cream spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with a biscuit!
Watch out for my next biscuit instalment... the Bourbon Biscuit Bundt! I'm on a roll.
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.