This light and moist bundt cake has a vibrant taste of strawberries, matched with the perfect amount of sweetness. It's excellent alone but even more special garnished with a creamy white chocolate glaze and chocolate covered strawberries.
Ingredients:
Strawberry Bundt Cake
- 425g chopped strawberries
- 1 1/2 tbsp granulated sugar
- 360g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 145g butter, softened
- 150g brown sugar
- 150g granulated sugar
- 2 large eggs plus 1 yolk
- 1 tsp vanilla extract
- 1/4 tsp red food colouring
White Chocolate Ganache
- 175g white chocolate chips
- 1/4 cup double cream
Method:
Strawberry Bundt Cake:
Preheat oven to 190°C/170°C for fan oven.
Place the chopped strawberries in a 11" x 7" baking dish and sprinkle the 1 1/2 tablespoon granulated sugar on top. Roast in the preheated oven for 15 minutes and then set aside to cool for about 15 minutes.
Reduce the oven temperature to 160°C/ 140°C for fan assist oven. Grease a bundt pan with cooking spray, making sure to coat all of the grooves of the pan..
In a large bowl, whisk together the flour, baking powder, salt and baking soda. In another bowl, cream together the butter, white sugar and brown sugar until the mixture is even in colour and texture and colour has lightened a bit. One at a time, add the eggs and egg yolk, beating between each addition until well-combined. Wipe down the mixing bowl as needed.
In a blender, puree the cooled strawberries with yoghurt until smooth. Add to the batter in the stand mixer along with the vanilla extract and red food colouring. Beat on a low speed until the batter is even in colour and everything is well combined, wiping down the bottom and sides of the bowl to make sure everything is incorporated. Sift the dry ingredients into the wet and fold in with a spatula until just combined; do not overmix.
Pour the batt into a greased bundt pan, spreading it out to fill every crevice of the pan and smoothing out the top. Tap the pan firmly on the counter top a few times to eliminate any trapped air bubbles.
Bake in the preheated oven for 50-55 minutes, just until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Then rap the pan on the counter top a few times to loosen the cake, place the cooling rack upside-down over the pan, and turn the cake out onto the rack.
Make the chocolate covered strawberries and plan how you will place them on the cake before making the ganache glaze.
White Chocolate Ganache
Place the white chocolate in a microwave safe bowl.
In a separate microwave container, microwave the double cream for 30 seconds, just until it starts to boil. Pour the cream over the white chocolate, making sure the most of the white chocolate is covered. Let it sit for 5 minutes. Then stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth. If needed, microwave for another 10 second at a time, stirring gently between intervals, until smooth. If a small bits of chocolate aren't melting or you happen to get air bubbles in the ganache, strain it through a sieve before continuing. The ganache should be very thick so that it falls in a slow stream form the bowl. If needed chill it in the fridge briefly about 5-10 minutes and stir again until smooth.
Assembly:
Drizzle the ganache over the bundt cake, pouring over the top and letting it pool slowly down the sides. Arrange the strawberries on top and let the ganache set. Serve cake the day it is assembled.
