Description
A dense cake with a smooth white frosting to finishes it off. Malt perfectly ties vanilla and white chocolate together and cardamom adds a touch of spice.
Ingredients
Scale
- 120 grams (4.2 ounces) unsalted butter, room temperature
- 280 grams (9.8 ounces) caster sugar
- 3 large eggs
- 120 grams (4.2 ounces) of crème fraiche or plain non-fat yogurt
- 75 grams (2.6 ounces) of vegetable oil
- 1 tablespoon of vanilla extract
- Seeds from 1 vanilla bean
- 270 grams (9.5 ounces) of cake flour
- 75 grams (2.6 ounces) of malt powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- 1 teaspoon salt
- 240 ml (8.1 ounces) full-fat milk
- 400 grams (14 ounces) of white chocolate
- 2 tablespoons ground cardamom
- 50 grams (1.7 ounces) of icing sugar
Instructions
- Preheat oven to 180 C (350 F). Grease and flour your bundt pan/s and set aside.
- In a large mixing bowl, with electric beaters, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat in the crème fraiche, oil, vanilla and seeds. In half-batches add in the cake flour, malt, baking powder, soda and salt. Add the milk and mix well until the batter is smooth and uniform.
- Add the batter to the prepared pan filling it ¾ of the way. Bake for 40 to 50 minutes (for a large bundt) or 25-35 minutes (for mini bundts), or until a skewer inserted comes out clean. Allow to cool to room temperature before glazing.
- For the white chocolate and cardamom frosting, over a double-boiler melt white chocolate until smooth. Stir in the ground cardamom and icing sugar. Remove from heat to slightly cool then drizzle over the top of the cake. Allow to set for 15 minutes before serving.
- Category: Baking, Dessert