It’s my partner’s birthday this week, and I was looking for a good cake to make him. A couple of factors made me decide on this one- number one that I wanted to make a Bundt, as I had only used my Bundt tin once- making it a pretty expensive purchase that I hadn’t yet justified! Number two that British Raspberries were half price in my local supermarket, and I wanted a cake that would take advantage of that- Particularly after we scanned too many, and ended up with five punnets of raspberries!
I would personally usually choose a cake that contained chocolate, caramel, peanut butter or coffee- or some amazing combination of them all, but the BF isn’t as keen. He’ll happily eat them when I make them- who would refuse homemade cake – but I wanted to make something more to his taste for his Birthday! As he was a fan of the last white chocolate and raspberry cake I made, I figured something similar would be good- but I wanted something a bit more special…
I spent quite a while looking for a base recipe to use for the Bundt cake- I had a bit of a struggle, as I could only find American recipes using cups (which really isn’t my favourite method of measuring, although I’ll cope for an otherwise good recipe) and using cake mix as the base (as I already have a cupboard overflowing with baking ingredients, I couldn’t justify this.)
Eventually I stumbled upon a recipe from hugoandelsa.com which had what I was looking for- a simple recipe with lots of raspberries (almost 2 punnets!), creme fraiche to keep it moist (although I used sour cream as I’m more familiar with baking with it) and ground almonds- which I am always a fan of in baking.
It worked perfectly for what I wanted, and I had a great stress free baking experience- and a happy family who got to devour delicious cake.
To finish it off, and really gild the lily I added a lightly whipped white chocolate ganache and freeze dried raspberries, resulting in what, to me, is a super pretty cake.
See the recipe below if you fancy giving it a go!
White Chocolate and Raspberry Bundt Cake
For the Cake:
- 225g softened butter
- 200g caster sugar (I used vanilla sugar)
- 2 tsp vanilla extract
- 250g plain flour
- 60g ground almonds
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 240g sour cream
- 85 g white chocolate chips
- 250g raspberries
For the optional (but highly recommended) Ganache/Decoration:
- 100g white chocolate, chopped
- 125ml double cream
- freeze dried raspberries, to sprinkle over the top (optional but oh so pretty!)
To begin with preheat your oven to 180 C – (I have a fan oven, and therefore dropped it to 170 C) and grease/flour a 9 cup bundt tin well, You really don’t want it to stick! (I have the Nordic Ware Heritage Bundt Tin and love the way it looks).
Using a stand mixer, cream together butter (I’d recommend cutting it into smaller pieces to make it quicker), vanilla and sugar on a high speed until pale and fluffy, about 4 minutes. Whilst it is mixing (unless you are using a hand mixer and therefore more involved!) sift your dry ingredients into a bowl and stir to combine. Set aside for now!
Add the eggs one at a time to the butter / sugar mixture, beating for 20 seconds after each egg to ensure they combine.
Add the dry ingredients in three batches, alternating with the sour cream – I add the dry ingredients and then mix slightly by hand to ensure flour doesn’t fly everywhere – and then mix on high for 20 seconds, ensuring to scrape down the sides and bottom to make sure that the batter is thoroughly mixed.
Finally fold in the white chocolate chips and raspberries by hand- trying to make sure to not overly squash the raspberries!
Pour the batter into the prepared cake tin and smooth the top and then bake for 55 – 65 minutes, or until a cake tester comes out clean and the cake springs back when pressed lightly in the centre (Mine took 55 mins).
Cool in the tin for 10 minutes, then invert onto a cooling rack and leave to cool completely.
If you don’t want to frost the cake, you are done! Yay – Enjoy!
However if you would like to decorate the cake, proceed with the below white chocolate ganache, it’s super simple, and super tasty.
In a bowl set above lightly simmering water, combine your white chocolate and 50ml of the double cream. Stir, until the chocolate has melted into the cream and you have a smooth and glossy ganache. Leave the ganache to cool to room temperature, and then add the rest (75ml) of cream. Put in the fridge to chill until cold.
Once cold, I lightly whipped my ganache by hand, to give it a stiffer texture- like very lightly whipped cream (just about able to hold its shape when dropped off a spoon). This was to allow it to be piped on the cake without it all running off. Once whipped, put the ganache in a piping bag and cut off the tip of the bag to allow you to pipe a thick line.
The cake should be completely cool before beginning decorating. To pipe the cake, I simply followed the lines of the Bundt cake, and then used a palette knife to neatly spread the ganache.
To finish off the cake, I sprinkled freeze dried raspberries over the ganache- which I picked up randomly when I visited Copenhagen, and have been looking for a good place to use!
Then put the cake in the fridge until ready to serve- I personally best like cake and frosting cold from the fridge.