Cakes to WOW!

Raspberry and white chocolate bundt cake

We love bundt tins for their distinctive shape, which always bring the baking wow factor. Add melted chocolate and raspberries, and you’ve got a showstopping party cake.

Serves 12 • Ready in 1 hr 30 mins, plus cooling

for the sponge:

340g plain flour
1½tsp baking powder
½tsp salt
340g caster sugar
200ml milk
160g butter
110g white chocolate, broken into pieces
4 eggs
1tsp vanilla essence
1tsp almond extract

for the raspberry glaze:

100g raspberries, plus extra, to serve
125ml double cream
110g white chocolate

you will need:

 a bundt tin, greased and floured

1 Heat the oven to 170C/Gas Mark 3. For the sponge, in a bowl, mix together the flour, baking powder, salt and sugar.

2 Gently heat the milk, then stir in the butter and chocolate. Remove from the heat and stir until melted. Once cool, stir into the flour mixture and beat in the eggs, vanilla and almond extract.

Pour the batter into the prepared tin. Bake in the oven for 50-55 mins, until a skewer inserted comes out