NEW IDEA FOOD CHRISTMAS BAKING
Cherry and White Chocolate Bundt Cake
Serves 12, Prep and Cook 1 hour, 35 mins
Melted 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 (see Tip)
1 Grease deep, 22cm kugelhopf bundt pan with melted butter. Dust with flour to coat, shake off excess.
2 Beat butter, sugar and vanilla in small bowl of electric mixer until light and fluffy. Beat in eggs, one by one, until combined. Transfer to large bowl.
3 In two batches, stir in yoghurt and sifted flours until combined. Fold in frozen cherries. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for 1 hour, or until skewer inserted into cake comes out clean. Stand in
