A delicious, chocolatey as well as fruity indulgence! This cake is an absolutely heavenly treat which can be made to celebrate any occasion!
Having been inspired by Jordan Bourke’s Italian strawberry and chocolate chunk cake, I began working on this recipe and altering the ingredients in order to make it nut-free. Having a nut allergy can sometimes make it hard to follow pre-made recipes so this is where I spend much of my time adjusting and altering in order to make delicious alternatives which in my opinion are even better!
As the original recipe uses ground almonds to make up 50% of the dry ingredients which add moisture to the cake, it was important that I adjusted the recipe accordingly so that it wasn’t dry (Because who can stand a dry cake eh?!). Replacing the almonds with slightly less plain flour as well as increasing the volume of honey gave the cake that extra moisture as well giving it that delicious honey-ey taste that everyone loves!
I also decided to give this cake a different shape! I absolutely adore the shape of Bundt cakes and this one is no exception. In my opinion, bundt tins just give the cake a sense of celebration along with all of the decoration possibilities!
I loved experimenting with the recipe and obtaining such a beautiful result. Enjoy! x
- 4 Free-Range Eggs
- 175g Unsalted Butter (Melted)
- 215ml Honey
- 135g Plain Flour
- 150g White Spelt Flour
- 1/2 Unwaxed Lemon (Zest Only)
- 2 tsp Vanilla Extract
- 1 tsp Bicarbonate of Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 150g Dark Chocolate (cut into large chunks)
- 200g Strawberries (Weight once they have been hulled and quartered)
300g Half-Fat Creme Fraiche
1 tbsp Icing Sugar
50g Dark Chocolate
Strawberries (as required)
- Preheat the oven to 160C Fan/180C and grease a 24cm Bundt tin.
- Whisk the eggs up in a stand mixer until thick and creamy (4-5 minutes). This is what makes the cake so light and airy!
- Mix together the melted butter, honey, plain flour, spelt flour, lemon, vanilla, bicarbonate, baking powder and salt using a stand mixer (I use the K attachment by Kenwood).
- Gently fold in the whipped eggs.
- Pour 1/4 of the mixture into the Bundt tin and carefully spread around the base so not to knock too much air out.
- Place half of the strawberries and chocolate chunks on top of the mixture in the tin before spreading half of the remaining mixture into the tin.
- Spread the remaining strawberries and chocolate chunks around the tin before finishing it off with the remaining mixture.
- Bake in the oven for 40-50 minutes until the cake bounces back when pressed and a knife comes out of the cake clean when inserted.
- Once the cake had cooled, take the creme fraiche and whisk with the sifted icing sugar until smooth.
- Pipe the creme fraiche onto of the cake and allow the deliciousness to drizzle down the sides!
- Melt the dark chocolate in the microwave (naughty I know!) 20 second stints at time, stirring in between each 20 second stint in the microwave.
- Place the dark chocolate into a disposable piping bag and drizzle the chocolate across the ring the whole way around the cake.
- Chop up strawberries and decorate as you wish!
I hope you enjoy this recipe as much as I do!