Don’t ask me how it transpired, but yesterday the first chapter of my Masters dissertation ended up looking an awful lot like a 4lb lavender, blueberry and white chocolate bundt cake. There’s not even a special occasion like a birthday to justify it, I just really didn’t want to write the first chapter of my dissertation. This is a problem because I might fail my Masters but also I recently read Everything I Know about Love by Dolly Alderton (because all of my friends were reading it because they’re all Exeter graduates with an alcohol problem and desperately in need of therapy, too). Anyway I started taking Dolly’s advice for twenty-somethings as gospel (because she’s paid for a lot of therapy, and reading a book by a twenty-something who’s had a lot of therapy is kind of equivalent to paying for a lot of therapy, right?) and she said not to eat sugar because “it ruins your insides and your outsides”. I’m a whore for sugar, in all of its forms, but especially in the shape of bundt cake. Anyway, I can’t stop eating sugar because I have this theory that I’ll apply for The Great British Bake Off in 2019 and then I’ll make Noel Fielding try my bundt cake and then he’ll fall madly in love with me and we’ll run away to some Scandinavian country together and once we start going grey we’ll share our dark hair dye and it’ll be wonderful. (Just to clarify, I don’t fancy him, I just want to be in the remake of The Mighty Boosh). So you see, I have to practice making bundt cakes.
The thing with bundt cakes is that they’re distinctive because of their ring shape, but their spiralling patterns make it an absolute bitch to get out of the mould. The key is in the prepping of the tin, and ensuring the batter isn’t too thin, else it will be too moist and soft to get out. So follow my advice and it’ll (probably) come out like this:
If you’re an person with an unsophisticated palate who despises using “perfume” things as ingredients (like rose or orange blossom or lavender) then you can leave the lavender out. It works just the same. Just taste less posh.
Lavender, blueberry and white chocolate bundt cake (serves 12; vegetarian)
- 300g melted butter (Stork) plus extra for greasing that bastard tin
- 3 tsp dried lavender
- 150g white chocolate
- 325g caster sugar
- 350g self-raising flour, sifted
- 3 large eggs
- 300g blueberries
- 150g icing sugar
- A dash of purple food colouring
- Pre-heat the oven to 180ºC. Grease the bundt tin. Using the bain marie method on the hob, melt the butter, 50g of the white chocolate and 2tsp dried lavender. This really helps to release that “perfume” flavour.
- Once melted, leave to sit for 5 minutes before mixing in the caster sugar. Combine the eggs. Add the flour steadily, using an electric whisk on a slow setting to combine. Lastly, stir in 200g of the blueberries, leaving the remainder for decoration.
- Pour the mixture into the tin, and bake for 60 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 15 minutes, before removing onto a board to leave to cool completely.
- Once cool, make the lilac icing and smoother on top. It doesn’t have to be neat. Melt the remaining white chocolate, and drizzle over the icing. Sprinkle over a tsp of dried lavender and pop on the blueberries.
Then indulgently post it all over Instagram.