Baked by Iris

Ingredients

For the Cake:

• 170g Unsalted Butter, softened
• 300g All-purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3 Eggs
• 230g Caster Sugar
• 1 tsp Vanilla Extract
• 315g Buttermilk
• 200g Berries (Frozen or Fresh)
• Zest of 1 Lemon
• 150g White Chocolate, chopped
• 120g Sprinkles

For the Ganache:

• 180g White Chocolate
• 70g Thickened Cream

Instructions

1. Pre-heat your oven to 180C.
2. Prepare your bundt tin by greasing the tin with very soft butter, ensuring that every crevices are greased. Add in a tablespoon of flour and coat evenly. Set aside.
3. In a bowl, place the flour, baking powder and salt. Set aside.
4. In a second bowl, place your berries, lemon zest and one tablespoon of flour – toss to coat and set aside. Chop your white chocolate (or use chocolate chips), set aside.
5. In a separate third large bowl, place your butter and caster sugar, cream until light and fluffy.
6. Add the eggs, one by one, ensuring you beat well between each addition. Add in the vanilla extract and mix well.
7. Alternatively fold in the dry flour mixture and the buttermilk in one-third increments until just combined. Make sure you start and finish with adding the dry flour mixture. Once all combine, fold in your white chocolate and sprinkles. Finally, gently fold the berries (don’t mix too much to avoid the berries bleeding into the batter).
8. Pour the batter into your bundt tin and bake for 50-55 minutes. Leave the tin to cool for 10 minutes then turn the cake onto a cooling rack. Leave to cool completely.
9. Once the cake is cool, it’s time to prepare the ganache. In a small saucepan over low heat, bring the thickened cream to a low simmer. Warm the cream slowly, you do not want the cream to boil and burn – take it slow!
10. Place the chocolate in a large heatproof bowl. Once your cream is warm, pour it over the chocolate, and leave to stand for 5 minutes. Using a spatula, mix to bring the ganache together. If you still have chunks of chocolate in the ganache, heat in the microwave in 10 seconds blast. Set aside for 10 minutes, then pour all over your Bundt cake. Decorate with any remaining berries. Enjoy! :)