White Chocolate and Raspberry Bundt Cake

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.

Finally enjoy!

 

 

White Chocolate and Raspberry Cake

Raspberry Cake SideI really felt like baking the other day, but was at a bit of a loss as to what I wanted to bake. After flicking through a few of my cookbooks I turned to one of my most recent purchases- John Whaite Bakes- picked up for the bargain price of £2.50 from HMV. I remembered that there was one particular cake that really caught my eye when I initially flicked through it, which was the White Chocolate and Raspberry Melting Cake. I am pretty sure that there isn’t a better time of year to bake it than when British raspberries are both in store, and cheap enough to not feel guilty about baking them into a cake rather than devouring them fresh.

The cake was everything I hoped for; a light sponge with sweet pockets of tart raspberry and a creamy chocolate ganache sandwiching it all together. It has been a hit with the people who have tried it! If you are wondering why there is a couple of slices missing, by the time I had made it it was too dark to take photos and we still wanted to try it! So I took these the next day…

It is a well written book with beautiful pictures that has been a pleasure to flick through, and the cake worked brilliantly- expect for a couple of minor mistakes that were more user error than any fault of the recipe (as I will explain below.)

Raspberry Cake Slice 2

Ingredients- Cake

  • 200g Butter, at room temperature and cut into chunks
  • 100g White Chocolate, broken into pieces (I used Milkybar!)
  • 4 Eggs
  • 200g Caster Sugar (I used vanilla sugar)
  • 200g SR Flour
  • 175g Fresh Raspberries
  • Icing Sugar for dusting if desired

Ingredients- Ganache

  • 200g White Chocolate, Broken into pieces
  • 250ml Double Cream

The first area where I deviated from the recipe was in terms of tin size- you are supposed to use two 8 inch tins which have been greased and lined with baking paper, but I own two 8 ½ inch tins (not sure why!) so I used these instead. They worked fine, but would be a little thinner than the original recipe. So if you have the correct size use it, if your tins are slightly larger or smaller use them- and just keep a closer eye when checking whether or not they are baked.

Raspberry Cake Front

Preheat oven to 180°C

Put butter and 100g white chocolate in a heatproof mixing bowl above a pan of barely simmering water. Stirring occasionally, let melt together. Remove from heat and allow to cool for a couple of minutes.

Once they have cooled add the eggs and sugar and beat with an electric hand mixer (Or if like me you own a freestanding mixer, but not a hand mixer transfer to mixing bowl and do it with that) Beat it until you have a smooth batter. This may take a couple of minutes. Sift over the flour and fold it in, along with the raspberries.

Pour into the prepared tins, ensuring not to squash the raspberries. Divide the mixture evenly.

Bake the cakes for 20-25 minutes or until a cake tester inserted into the centre comes out clean and the cakes are golden brown. Allow to cool completely on a cooling rack.

To make the ganache put the 200g of chocolate and 100ml of the cream into a heatproof bowl and set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and the resulting mixture is smooth and glossy. Leave until it has cooled to room temperature. Once at room temperature beat in the remaining 150ml of cream.

Allow the ganache to cool and thicken- it will take a while even if using the fridge. Don’t do what I did and use it when it looks like it should be ready. Slightly more set is better than underset. Else it will squish out when you use it (and then you will have to tidy it up when it sets more!) Lesson learned- be more patient.

Sandwich the cooled cakes together with the ganache, lower one base side down, upper one base side up so that you have a smooth top and bottom. If desired dust with icing sugar (I didn’t feel it needed it.)

Raspberry Cake Slice

Finally enjoy!

American Light Christmas Cake Recipe

American Light Christmas Cake

It is the season to be baking now that we have reached December! I decided to post about this Christmas Cake now, rather than doing another post that I was planning on due to the fact that this cake needs time to rest for Christmas- leave it much later and it won’t be at its best!

I have been wanting to make a Christmas cake for several years now, but have never got around to it due to them being fairly time and labour intensive. And because I was never prepared enough to make it in advance!

This year however I was determined to make one. I used a recipe I found in Mary Berry’s Christmas Collection. It is a recipe book I got last Christmas and didn’t get around to using, but have been finding it invaluable for ideas this year around!

I decided on the American Light Christmas cake for a few reasons- it is supposed to be lighter than a classic Christmas cake that I often find too much, it contains pineapple and almonds which I love in cakes and it doesn’t contain any alcohol- which I thought would keep it lighter tasting.

Sadly I can’t try this cake yet as it is put away ready for Christmas. Hence the backdrop of tinfoil as I unwrapped it to take pictures! I will update with pictures of it cut, and how I liked it(and post pictures on twitter/ instagram) once I cut it. (It smells delicious.)

I used an 8 ½ inch deep cake tin instead of the 9in recommended as I didn’t have one and it worked fine. Ensure to grease well and line the base and sides with a double layer of greased baking paper.

American Light Christmas Cake

Ingredients

  • 350g glacé cherries (chopped into quarters and rinsed/ drained on kitchen roll.) Plus extra whole for decoration
  • 1x 200g can of pineapple in natural juice (roughly chopped and very well drained on kitchen paper-if left wet the cake may go mouldy.)
  • 350g no-soak dried apricots (Snipped with scissors into raisin sized pieces.)
  • 100g whole blanched almonds, chopped. Plus extra whole for decoration.
  • Finely grated zest of two lemons
  • 350g sultanas
  • 250g self-raising flour
  • 250g caster sugar
  • 250g butter, softened (the softer it is the easier it will be to make!)
  • 75g ground almonds
  • 5 eggs

Preheat oven to 160°C/140°c Fan. Make sure the deep cake tin is prepared as above. (greased and lined base and sides with greased baking paper)

Place the prepared fruits and nuts into a large mixing bowl with the lemon zest and gently mix. Add the remaining ingredients (Flour, sugar, butter, ground almonds and eggs) and beat well until smooth. Pour into the prepared cake tin. Level the surface and smooth. Decorate the top with whole blanched almonds and halved glacé cherries.

Bake in the preheated oven for around 2 ¼ hours until golden brown. Use a cake tester or skewer to test- if it comes out clean it is ready. After one hour, if the cake is getting too brown cover loosely with foil.

Leave in the tin to cool for 30 mins then turn onto a wire rack and leave to cool completely.

If desired you can glaze the cake by mixing 100g icing sugar with enough water to make a thin icing. Drizzle decoratively over the top of the cake (I haven’t decided whether or not to do so yet!)

Finally wrap in tin foil and keep in a cool, dry place. Mary recommends ideally making the cake 1 month ahead, so if you want to make it for Christmas make it soon!

It is a fairly labour intensive cake due to all of the chopping, and it takes quite a while due to the long baking time but I feel like Christmas is the time to have something a little special.

American Light Christmas Cake

I’d love to hear any Christmas baking recommendations people have!