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Raspberry & White Chocolate Bundt
- Makes
one
30 cm Bundt cake - Difficulty
Medium
- Ready in
1 hr
By Ruth Clemens
Published 2013
Raspberry and white chocolate is a classic combination that works a treat in this Bundt cake. Of course you could use your favourite fruits as an alternative, but watch out for strawberries – they aren’t ideal for use in baking as they have such a high proportion of water. Try blackberries, forest fruits and blueberries instead!
Ingredients
Cake
250 g 9 oz 265 g 9½
Method
- Follow the same method as Coconut & Passionfruit Bundt, but omit the grated creamed coconut, passionfruit and coconut cream and replace instead with raspberries and grated white chocolate.
- For the icing push the raspberries through a sieve and discard the seeds. Mix the sieved pulp with the icing sugar, adding a little wat
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