Tuesday, 21 April 2015

Marshmallow Bundt Cake

Marshmallow Bundt Cake
I've had a bit of a thing for Tunnock's Teacakes recently. They have that sticky kind of marshmallow inside which makes me feel like dancing. Then it came to me. I need a marshmallow bundt in my life. I was forced to experiment with a jar of Fluff. Afraid so.

I'm not going to lie to you; handling that Fluff stuff is like trying to tame a rather wayward swarm of wasps, so I'd recommend avoiding touching it at all costs - unless you're eating it. I was more successful there. I kept the flavour of the cake quite simple, as the topping is the star of the show here. The Fluff gives a wonderful glass-like shine, which remains even after it has set.

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 1 tsp rose extract (or lemon)
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml fat free plain yoghurt 
  • Jar of white marshmallow Fluff
  • Mini mallows (with cake decorating gear)

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extracts.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When the cake is fully cool, put a full jar of Fluff in a microwaveable jug, and mix with 1 tbsp of cold water. 
  14. Heat in the microwave until runny, then tip over the cake and sprinkle with mini mallows. 

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.

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