INGREDIENTS:
For the cake:
220g butter at room temperature + 1tbsp for greasing
220g caster sugar
1 1/2 tsp vanilla extract
4 free range eggs
220g Self-raising flour + 1tbsp for dusting
1tsp baking powder
1-2 tbsp milk
150g fresh raspberries
To Decorate:
200g white chocolate
1tsp vegetable oil
purple food colouring
Gold sprinkles or your choice (Or you could choose sprinkles in a colour representing you, your community, club or interests - It’s up to you!)
Fresh Cream (to serve)
Raspberries (to serve)
Method :)
Preheat oven to 170C
Melt 1tbsp of butter and brush generously on the bottom and sides of a 1.5l Bundt tin/ring mould and dust with 1tbsp of flour(if you do not have a ring shaped tin you can use any large round tin and use a round cutter to cut out the centre to form a crown shape once the cake is cooked)
Cream your butter and sugar in a bowl using an electric whisk or by hand until light and fluffy
Add the vanilla and mix until combined
In a separate bowl weigh out your flour and put to the side
Crack all the eggs into a jug or a large glass and whisk gently with a fork
While mixing your butter and sugar gradually alternate adding in a tbsp of flour then a a splash of egg until it’s all mixed together TIP: be careful not to over mix as it will make your sponge tougher
Once fully combined fold in your raspberries (be careful not to crush them)
Pour your mixture into the prepared tin and level out the best you can
Bake in the oven for 25-35 minutes depending on your oven and tin size
Once baked make sure it’s completely cooled before you turn it out onto your best serving plate or cake stand. TIP: If your Bundt cake has risen to peaks so that when you turn it over it doesn’t sit flat, you can use a sharp knife to gently level it
Break your white chocolate into a bowl and melt it either in the microwave or over a pan of simmering water.
One melted and cooled a bit add your 1tsp of vegetable oil and mix
Finally it’s time for the colour! Start with a drop or two of your purple food colouring into the melted chocolate and mix until fully combined. Keep adding drops at a time until you reach a deep purple. (If you would like a colour reference you can visit platinumjubilee.gov.uk )
Now you have your purple chocolate train and a raspberry crown it time to assemble - using a regular tablespoon spoon some of the purple chocolate over your Bundt cake in a backwards, forwards motion allowing it to run down the sides and centre of the crown (if it doesn’t seem runny enough you can add a tsp more vegetable oil)
Sprinkle as many of your chosen sprinkles on top of your chocolate as you like. (Make sure you do this before the chocolate sets so they still stick)
Leave the chocolate to set for a few minutes and your done, slice a piece, take it, and enjoy with family and friends as you remember the incredible 70 years our queen has reigned!
Serve with fresh raspberries and cream and enjoy as you remember the incredible 70 years our queen has reigned!
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