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
Units
Scale
- 1/2 cup (120 g) unsalted butter, room temperature
- 1 1/3 cups (280 g) caster sugar
- 3 large eggs
- 1/2 cup (120 g) crème fraiche or plain non-fat yogurt
- 1/3 cup (75 g) vegetable oil
- 1 tbsp (15 ml) vanilla extract
- Seeds from 1 vanilla bean
- 2 1/4 cups (270 g) cake flour
- 1/2 cup (75 g) malt powder
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp salt
- 1 cup (240 ml) full-fat milk
- 14 oz (400 g) white chocolate
- 2 tbsp (30 ml) ground cardamom
- 1/2 cup (50 g) 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 3/4 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.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 520