A beautifully textured and delicious bundt cake subtly flavoured with Easter spices and containing a little dried fruit. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut.
Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
Chocolate Drizzle
Pace the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved. Simmer for 3 minutes then take off the heat and allow to cool a little. Add the chopped chocolate and stir until melted, then add the butter and stir until smooth.
50 g golden caster sugar, 50 ml water, 60 g dark chocolate, 10 g unsalted butter
Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the cake and decorate with the eggs, halved or whole.
8-16 chocolate mini eggs of choice for decoration
Notes
Cuts 12-16 slices, depending on generosity of the slice.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.