Sunday 23rd July 2017
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Serves
Preparation time: 15 minutes
Cooking Time: 40 minutes

Ingredients
For the sponge cake
100g white chocolate – broken into smallish pieces
200g butter – cubed
200g caster sugar
4 large free range eggs
200g self-raising flour
The zest of one large lemon

For the white chocolate ganache: Speckled egg icing
100ml single cream
200g white chocolate
100g butter
A little blue food colouring gel

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Recipe by Dominic Franks, Belleau Kitchen

I think the Bundt cake was made for Easter… with its nest-like shape and hollow in the middle for filling with chocolate eggs or other goodies, it couldn’t be more perfect.

The Bundt isn’t actually a traditional Easter cake at all but for the sake of dramatic effect let’s say it is. This cake is a very simple, clean and light white chocolate cake with a little bit of lemon zest to lift it away from being overtly sweet.  It’s a breeze to make and is the perfect antidote to too much dark and rich chocolate. But who are we kidding? Lent is over, spring is here. Let’s eat as much chocolate as we can!

METHOD
Grease your Bundt tin well – one of those special release sprays should do it – and pre-heat your oven to 160C fan.

Place the butter and white chocolate into a pan and gently warm it through. It will need stirring regularly, but you should be okay if you keep the temperature low. Once it’s entirely melted, set aside till cool.

In a large bowl beat the eggs and the sugar with an electric whisk for at least 3 minutes until it’s light and fluffy, then pour the cooled chocolate and butter into the bowl and beat again for another 30 seconds.

Fold in the flour and lemon zest until fully combined and then pour the batter into your Bundt tin.

Bake for 20-25 min until it is golden and risen and a skewer inserted comes out clean – set aside to cool on a wire rack for 5 min, then turn out and let it cool completely.

To make the white chocolate ganache speckled egg icing, simply heat the cream in a pan then take it off the heat and add the chocolate and butter and let it gently melt.

Add a teeny amount of blue food colouring gel until you get the desired ‘duck egg blue’ shell colour and then set aside to cool until it reaches a thickish consistency for pouring.

Gently pour over the Bundt and let it drip down the side, then place the cake in the fridge or a cool place to allow the ganache to set with a firm coating. Using a little cocoa powder and water to make a thin paste (the consistency of single cream), and a paintbrush, tap the brush around the cake to create a speckled effect

Fill the hole with eggs and you’re done – eat and of course, enjoy!

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