Ruth Clemens

Raspberry & White Chocolate Bundt

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Preparation info
  • Makes

    one

    30 cm Bundt cake
    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
The Pink Whisk Guide to Cake Making
The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

  • About

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) very soft butter
  • 265 g (9½

Method

  1. 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.
  2. 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