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!

Good Housekeeping (UK) - - Contents - PHO­TOG­RA­PHY MYLES NEW

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.

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