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You will see through our Instagram account that through lockdown I have become obsessed with baking and bundt cakes have become my favourite thing to make! With a family constantly wanting to eat making a cake for us all to share together when everyone’s tummies start rumbling around 4pm always does the job! Over the weeks of lockdown I have become a frustrated stylist and been loving having the time to enjoy styling up the cakes and taking shots of them for me to share with the added bonus of feeding hungry children and creating content for blog posts! This week I chose to do a marbled cake which I have never tried before and it was super easy so will definately be doing this again. This recipe came from the great BBC Good Food website and I adapted it by using gluten free flour and it worked fine! The bundt tins really make the cakes look very special but the taste is as good as it looks so give it a go!
Ingredients
180g butter, softened, plus extra for greasing
225g caster sugar
¾ tsp almond extract
2 tsp baking powder
180g plain flour
75g ground almond
3 large eggs
2 tbsp milk
3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
100g dark chocolate chip
30g icing sugar, to dust
1½ l (or bigger) bundt cake tin
Instructions
* Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter – I used coconut oil which always works really well.
* Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
* Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
* Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
* Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 – 50 mins, depending on the proportions of your bundt tin.
* Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
