Ok, let’s be honest about this. When it comes to Easter, pretty much all most of us can think about is chocolate. Chocolate, chocolate, chocolate. Egg-shaped, bunny shaped, wrapped in gold foil, or purple, filled with fondant or covered in a crunchy shell-coating.
It seems fitting that I do a chocolatey cake recipe for today’s blog post. Even if you’ve had so much of the stuff over the bank holiday weekend that you’re sick the sight of it, I think you’re going to want to add this little bundt to your repertoire of quick and easy cakes. Chocolate is my go-to flavour because it’s usually a hit with everyone. You’ll be able to whip up when you’re in the mood for something tasty.
This cake isn’t based on an egg-shaped chocolate – it features another funkily-shaped bar…Toblerone. This pyramid-shaped bar of pointy yumminess, a favourite of airport travellers everywhere, is flavoured with honey and nougat. I decided to take those flavours and turn them into a bundt: as usual I have used the basic bundt recipe from DollyBakes as my starting point and tweaked it into my own creation. If you haven’t checked our her site yet, please do so, as there isn’t anything about bundt cakes that woman doesn’t know!
Here’s the recipe for my Toblerone Bundt, with chocolate, honey and almond…
Ingredients for a 12-cup bundt
- 225g butter or margarine
- 400g golden caster sugar
- 4 eggs
- 300g plain flour
- 50g ground almonds
- 2 tbsp cocoa powder
- 250ml natural yoghurt
- 1 tbsp honey
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 toblerone bar (I used a 200g bar)
- flaked almonds (optional)
- Preheat your oven to 160 degrees
- Prepare your bundt tin with cake release spray
- Cream butter and sugar in the mixer (or by hand) until pale and fluffy
- Slowly add the eggs one at a time and mix gently
- Mix the flour, salt, bicarb, cocoa and ground almonds together in one bowl, and the yoghurt, honey and vanilla in another.
- Gradually add the flour mix, alternated with the yoghurt mix, mixing very slowly
- Fold in the flaked almonds if using
- Add the batter to your prepared tin, reserving a small amount
- poke triangles of toblerone into your cake batter, point side down, in a circle around the tin (see pic) then cover the top with the remaining batter
- Put in the centre of your oven and bake for around an hour and 15 minutes (I always check mine at around 50 minutes and see how it’s getting on.
- Leave in the tin to cool for at least 30 minutes, but you can allow to go cold before turning out.
- Decorate however you like…I chose to drizzle it with melted chocolate and crumble some toblerone pieces on top.
A half-sized version of this went with me on the train to Newcastle for a team meeting, and was a hit with my colleagues, who were tasting my baking for the first time! Four of us demolished the whole thing over two days…quite impressive cake consumption.
If there’s one thing I can’t resist, it’s the reduced sections at the supermarket. I also can’t resist gin, but let’s stick to the story! The other day I was stocking up on veg for the obligatory January health kick – I’d got a recipe for a carrot and cabbage asian style salad (from a friend, but I think it’s a River Cottage recipe) and what do I spy in the cheap section…fresh ginger! Not just one root. Not a couple of roots. No. It was over half a kilo. For 35p. I needed a ‘thumb size piece’ for my recipe but the bargain-grabber in me just couldn’t resist this huge bag of gingery fabulousness. There were actually TWO bags of the stuff, but I thought buying both would be ridiculous (bah!!). I also got 6 red peppers for 45p! So off I trot to the till, chuffed to bits with my bargains, but not a flipping clue what to do with it all.
Truth be told, I’m not a massive ginger lover. A hint, yes. In cakes, definitely. Ginger beer….urgh no! So quite what possessed me, I’m not really sure.
So, what does someone who doesn’t really like ginger do with all that fresh ginger root? Freeze it, for starters. Give some away to some ginger-loving friends. And then do what I do best…research. A quick search of tinternet gave me a few ideas. Obviously cake would be a good option – dark chocolate and ginger is a taste sensation. Biscuits – citrus and ginger would be lovely. Soup – classic carrot and ginger. Stir fry and asian style salads.
If you’ve got any ideas about what I can do with all my ginger, please do let me know! But as I experiment with it all, I will write up my recipes, and if you ever find a huge bag of ginger with a yellow sticker on at your local supermarket and want to know what to do with it, perhaps I’ll be able to give you a bit of inspiration!
And maybe, just maybe, at the end of all that ginger I might start to like the stuff. I wonder if I can put it in gin….
Hello and welcome to my new blog.
It’s taken me a long time to get here. I’ve had attempts at blogging before, but much like my teenage diary efforts, my initial enthusiasm soon faded out leaving a few waffles on a never-read page. However, this time I feel like I’ve actually got something to say, somewhere to say it and (I hope) people that might want to read it.
So what will it be about?
- Food: I love food. I love the satisfaction of cooking something delicious and dishing it up to the people I care about. It’s the most satisfying thing.
- Eating: I love eating food. Not just what I’ve cooked, but also (even more so) what other people have cooked – from slap up meals to greasy fry-ups.
- Cake: Could come under the ‘food’ topic but it’s such a passion it deserves a mention of its own. I bake. A lot. I am an organiser for the Clandestine Cake Club (Manchester North) and avid consumer too.
- Wine: My family business and something I hope to get involve in one day. Not strictly limited to wine though, there will most likely be copious amounts of gin.
- Music: I play the saxophone. I also try to sing, but don’t often share that with the public unless begged or plied with stuff mentioned in item 4. Performing and entertaining is almost as satisfying as cooking for people.
- Parenting: I’ve been practicing on Small Person number 1 for almost two years. Lots to learn. She’s turning out ok so far though. More luck than anything I think.
Why now? Because I want to have a record of thoughts, share information (mostly about cake) with friends and the world, and maybe it’ll be something the kid will want to read when she’s older. Not in her teens though…that will be way too cringeworthy for everyone involved.
So there we go. I hope you enjoy. Please do comment and stuff, bearing in mind that if you can’t say anything nice, don’t say anything at all. I’m kidding*
Thanks for reading.