Cherry and White Chocolate Bundt Cake

Serves 12, Prep and Cook: 1 hour, 35 mins

Melted unsalted butter, for greasing Plain flour, for dusting 250g unsalted butter, chopped, at

room temperature 1¼ cups caster sugar 1 tblsp vanilla extract 4 eggs, at room temperature ½ cup Greek yoghurt 1 cup plain flour 1 cup self-raising flour 1½ cups frozen pitted cherries (200g) 100g white cooking chocolate, broken

into pieces White chocolate curls, to decorate

(see Tip and Kitchen Notes)

1 Grease a deep, 22cm kugelhopf bundt pan with melted butter. Dust with flour to coat, shaking away excess. 2 Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 3 In two batches, stir in yoghurt and combined sifted flours until combined. Fold in frozen cherries. Spoon into prepared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the cake comes out clean. Stand in pan for 15 minutes. Invert onto a wire rack to cool. 5 Stir chocolate in a heatproof bowl sitting over saucepan of simmering water until almost melted. Remove bowl. Continue stirring until smooth. Cool for about 10 minutes, or until slightly thickened. 6 Spoon chocolate over top of cake, allowing it to drip down the side. Decorate with chocolate curls. Stand at room temperature until set.