Lately I've had a real obsession with making bundt cakes. Partly I love the fact that they are so easy to whip up for a last minute dinner party dessert, but mostly I love the beautiful shaped tins you can buy for them. My absolute favourite are the copper tins which can be really hard to find (and also cost a small fortune). A couple of years back I went on a holiday to Paris and saw them in all the cooking shops, and I'm still really regretful that I didn't just fill my suitcase with them.
I also really love how easy they are to decorate. They look spectacular with minimal effort such as when drizzled with a little ganache and piled high with fruit.
Recently I did a little collaboration with a wonderful friend of mine Zosia Fabijanska, and Rachael Warren from Stems For Her where we shot and styled lots of wintery treats. One of the cakes we shot was the bundt that I'm posting the recipe of today! Really excited to share these beautiful images with you!
Also, in other news. We have recently been featured in Design Files! I had the best time working with the super talented and lovely ladies who work there and all the photos and recipes are being featured every Tuesday this month.
Spiced White Chocolate Bundt
- 2 cups of self raising flour
- 1 cup of sugar
- 1tsp of cinnamon powder
- 1/2 tsp of nutmeg
- 1/2 tsp of vanilla bean paste
- 250g white chocolate
- 185g butter
- 1 1/4 cups of milk
- 3 eggs
- Preheat the oven to 170 and liberally oil your bundt tin.
- Over a low heat melt together the butter and white chocolate.
- Sift together the flour and spices.
- With a fork lightly beat eggs.
- In a large bowl mix all the wet ingredients into the flour.
- Stir to incorporate but do not over mix.
- Pour into prepared bundt tin and bake for 40-45 minutes or until a skewer inserted comes out clean.
- Let rest for ten minutes before turning out onto a wire rack.
- Decorate with your choice of ganache, or caramel and pile high with fresh fruit.