3 May, 2019
Boozy White Chocolate Easter Cake
We all know that Easter is all about chocolate and fluffy chicks and …. little bit more chocolate maybe shaped like bunnies or just good old chocolate eggs that reminds us that Spring is here.
This time I went little left field and made something different- super moist, super tasty, super fragrant and super moreish soaked in rich rum sauce cake. It is studded with fruit, white chocolate melts and topped with melted white chocolate.
If you will be making this cake to enjoy with kids- opt out from alcohol and replace it with orange or apple juice instead.
INGREDIENTS
200g dried cherries and sultanas
100g dark or white rum (or juice of your choice)
Zest and juice of 1 unvaxed lemon
Soak the above overnight in the bowl covered with cling film.
Wet ingredients
110g coconut oil (i used Coconut Merchant coconut oil with turmeric), melted and cooled
80g flavourless oil like rice bran oil or Meridian grape seed oil
200g natural fat free yogurt (or plant based yogurt for dairy free option)
4 large free range eggs
1tsp vanilla bean paste
Dry ingredients
250g whole grain spelt flour
65g corn starch (corn flour)
70g desiccated coconut (Coconut Merchant)
Pinch of salt
1/2tsp baking soda
2tsp baking powder
250g coconut sugar (Coconut Merchant)
Drain the fruit and leave the liquid for later
150g white chocolate- cacao melts from FoodThoughts, roughly chopped
For Soaking
Liquid drained from soaked fruit
70g coconut sugar- coconut merchant
100g butter or dairy free spread
METHOD
Preheat the oven to 170’C. Grease well and flour bundt tin, set aside.
In the medium bowl using hand held mix together oils, eggs, yogurt, eggs and vanilla.
In the separate large bowl mix all dry ingredients.
Pour liquid mix in to the bowl with dry ingredients and whisk using hand whisk until smooth. Now add drained soaked fruit and chopped chocolate, give another mix and pour in to prepared tin.
Bake in preheat oven 50-55min or until skewer inserted in the middle comes out clean. You might need to cover the top of the cake with foil half way through bake to stop it from browning too much.
When done, take out of the oven and leave to cool for 10 minutes in the tin.
In the meantime bring soaking ingredients to simmer in the small pot, just until sugar is melted and remove off the heat.
Ease the edges of the cake with the knife and turn the tin upside down to remove the cake on to wire rack. Then straight away place it back in the tin and pour soaking liquid all over it. Leave to stand for at least an hour or two- let the liquid absorb and infuse the cake.
When ready to serve- remove the cake out of the tin on to serving plate and drizzle with melted white chocolate with couple table spoons nut milk. Being totally honest- this step is optional, you can leave the cake just like that- coted in it’s sweet and buttery glaze.
I have decorated mine with bunch of chocolate mini eggs… but you are more than welcome to fill the middle with whipped cream and fresh fruit, or just fruit… or…. nothing! As this fabulous creation even though is simple and easy to make- tastes divine.Attachments area
