Saturday 9 July 2016

Ginger and White Chocolate Bundt Cake

Ginger and White Chocolate Bundt Cake
I made a new friend. I met Zoë on Twitter, and soon got chatting about eating out, cake, and scoffing chocolate fingers in bed. It was obvious she was friend material. One of the things we discussed was her love of ginger and white chocolate cheesecake. Can you smell smoke? Yeah, that was my mind in overdrive. The combination of white chocolate and ginger is one of my favourites, so why have I never put this in a cake? Dingus.

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.

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 5 tsp ground ginger
  • 200ml vanilla yoghurt 
  • 6 good quality stem ginger cookies - blitzed to breadcrumbs
  • 150g white chocolate chips
  • 1 jar of white chocolate spread

  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. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
  6. Pour the yoghurt into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
  8. Give everything a quick mix on a low speed for about 10 seconds.
  9. Remove three heaped tablespoons of batter, and pop into a small bowl. 
  10. Stir the chocolate chips into the bigger of the two bowls.
  11. Stir the crushed biscuits into smaller bowl - retaining about 1 tbsp for decorating later.
  12. Add half of the cake mix to your prepared tin, followed by the biscuit mix.
  13. Spread the biscuit mix into an even layer, and cover with the remaining 'standard' batter.
  14. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  15. Leave the cake to cool for ten minutes before removing from the tin.
  16. When the cake is fully cool, warm your white chocolate spread in the microwave, and tip it over the cake. 
  17. 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.

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