This is another Nigella Lawson, but this time I added chocolate/spice to make it pop a little more.
The cake tin is the one that makes it stand out more but this is a very simple cake to put together and again adding in all the smells into the kitchen.. is heave on earth. You can use a different cake for a different season. It does work on any bundt cake pan.
And do make sure all ingredients are at room temperature before you start.
- 225g soft butter (plus more for greasing)
- 300g caster sugar
- 6 large eggs
- 350g plain flour
- ½ tsp bicarbonate of soda
- 250g plain fat-free yoghurt
- 2tsp vanilla extract
- 2tsp chai spice
- 2tbsp icing sugar
- 75g of 80Noir Ultra chopped beads
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and put a baking sheet in at the same time. Butter or oil your large tin (2.5l cap) very, very thoroughly. I tend to use the spray to help!
- Either by hand or in a freestanding mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, whisking each one in with a tablespoon of flour.
- Fold in the rest of the flour, and add the bicarbonate of soda, the yogurt and vanilla extract, chai spice and chopped chocolate. Don't over beat or the cake will rise too much, giving an overly-domed bottom later.
- Pour and spoon the mixture into your greased tin and spread about evenly. Tap it gently to help it settle.
- Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
- Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.You may need to get a knife around it to help coax it out.
- Once cool, dust with the icing sugar pushed through a small sieve, to decorate.
Credits - Nigella Lawson