Friday, 20 October 2017

Belgian Waffle Bundt Cake

Belgian Waffle Bundt Cake
It's a bundt cake, but it actually tastes like a caramelised, toasted waffle. If that wasn't enough, it's then topped with more waffles. Waffles, waffles everywhere. Wafflesville, Waffle County.

I was walking round Sainsbury's when this idea hit. I bloody love a good waffle. I was buying some boring chicken before a particularly heinous gym session, and I was craving them more than anything on Earth. And there she blows. Never one for a boring bundt, I was dreaming of stacking it sky high, drowning it in caramel then drizzling with more syrup. It was happening.

I feel I need to warn you though, this is not for the faint hearted, and only serious sugar eaters need apply. This has to hold one of the quickest 'desk to demolished' times we have so far. This one was snaffled pretty quickly, perhaps on a par with the Salted Caramel and Peanut, and Malted Milk creations.

Quite a few of you asked for this recipe ASAP, so please accept my apologies for the delay, but expect a flurry of bundt recipes over the next few weeks as I catch up!

Ingredients:
  • 225g butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml toffee yoghurt
  • 2 tbsp vanilla extract
  • 4 toasted waffles
  • 3 tbsp golden syrup
To decorate:
  • 1 tin of Carnation Caramel
  • 4 more toasted waffles
  • Berries
  • Sugar pearls

Method:
  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/melted butter, and dust with flour. 
  3. Cream the butter and sugars until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt and vanilla extract into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
  8. Whizz up 2 of your waffls in a food processor, until they are large crumbs. Tear the others into 1cm squares - ish. 
  9. Stir the obliterated waffles into the cake mix with the golden syrup.
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Tip your batter into your prepared bundt tin.
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave the cake to cool for ten minutes before removing from the tin.
  14. When the cake is fully cool, warm the caramel in the microwave until it's a runny texture, then tip over the cake in a fanciful fashion.
  15. Decorate with more toasted waffles, a drizzle of golden syrup, berries and sugar pearls. Understated, you know.


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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