This cake is all gingery and lovely, and has a secret swirl of giner-nuttiness running though the centre. Cue one very happy Zoë when I saw her. I bloody love making cake for people. I rarely make the same cake twice, but I may have to treat myself and do this one again very soon.
- 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.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
- 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.
- Remove three heaped tablespoons of batter, and pop into a small bowl.
- Stir the chocolate chips into the bigger of the two bowls.
- Stir the crushed biscuits into smaller bowl - retaining about 1 tbsp for decorating later.
- Add half of the cake mix to your prepared tin, followed by the biscuit mix.
- Spread the biscuit mix into an even layer, and cover with the remaining 'standard' batter.
- 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, warm your white chocolate spread in the microwave, and tip it over the cake.
- Sprinkle with the crushed ginger biscuits, and off you trot!
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.