Every Thursday we take it in turns to bake at work. It's our new thing. Last week, Phil made a corking double layered carrot cake, and this week the baton was passed to me. This shiny little number attracted folk from all over the office like a flock of magpies. Luckily, this is a massive cake, so there was plenty for everyone to try a bit.
The cake itself is a raspberry sponge with a little ripple of jam running through. This means it's got an incredibly soft crumb and stays ultra moist. The addition of the white chocolate covering just adds to its charm!
I made mine in the new Nordic Ware Tiered Heart pan, which was very popular at work! Mine lives on the wall in my dining room as it's just too nice to hide away.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter 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 into a jug.
- 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 half the mix into your prepared tin.
- Spread about 5 heaped teaspoons of jam over the mix in an even layer.
- Cover with the remaining mix.
- 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.
- Decorate with raspberries.
Where to buy this stuff: