BAKED WITH LOVE
Get into the seasonal spirit with our brilliant Triple-tested bakes. Whether you’re looking for a modern finish for your cake, a treat for little ones or a showstopping pudding, we’ve got it covered!
Showstopping cakes and other sweet creations
LIMONCELLO AND WHITE CHOCOLATE BUNDT Bundt cakes are fantastic for delivering instant wow factor. The citrus flavour is divinely balanced by the sweetness of the white chocolate.
Hands-on time 25min, plus cooling. Cooking time about 50min. Serves 10
◆ 175g (6oz) unsalted butter, softened, plus extra to grease ◆ 250g (9oz) caster sugar ◆ 3 large eggs ◆ 200g (7oz) natural yogurt ◆ 350g (12oz) plain flour ◆ 2tsp baking powder ◆ 150g (5oz) white chocolate, roughly chopped ◆ Finely grated zest and juice 2 lemons, keep separated ◆ 4tbsp limoncello for the icing ◆ 1tbsp double cream ◆ 2tbsp limoncello ◆ 100g (3½oz) white chocolate, finely chopped ◆ Pared zest 1 lemon
1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 2.4 litre (4¼ pint) bundt tin with butter. 2 Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in yogurt until just combined. Using a large metal spoon, fold in the flour, baking powder, white chocolate and lemon zest. 3 Scrape into prepared tin. Bake for 45min or until golden brown and a skewer inserted comes out clean. Meanwhile, mix together lemon juice
and limoncello. Remove cake from oven and prick top with a skewer or cocktail stick. Pour over lemon mixture and leave to cool completely in the tin. 4 Invert cake on to a serving plate or cake stand. For the icing, gently heat cream, limoncello and white chocolate in a small pan over a low heat, stirring occasionally until chocolate melts. Cool to room temperature, then drizzle over the cake. Sprinkle over pared lemon zest and serve. PER SERVING 567cals, 9g protein, 25g fat (15g saturates), 71g carbs (44g total sugars), 1g fibre GH TIP If you’re finding it difficult to get your cake out of the tin, return it to a warm oven for just a couple of minutes to loosen it.