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Yields:
10 - 12 serving(s)
FOR THE CAKE
- 225 g
(8oz) unsalted butter, softened, plus 25g (1oz), melted, to grease
- 3 Tbsp.
polenta
- 225 g
(8oz) caster sugar
- 3
large eggs
- 225 g
(8oz) self-raising flour
- 2 tsp.
vanilla extract
- 1 tsp.
baking powder
- 50 ml
(2 fl oz) Prosecco
TO DECORATE
- 100 g
(3 ½oz) white chocolate, melted
- 1 Tbsp.
freeze-dried strawberries
- 300 g
(11oz) fresh strawberries, quartered
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Brush bundt tin with the melted butter, being careful to get into all the edges, sprinkle over polenta and tip around the tin so it sticks to the melted butter. Set aside.
- Step 2
Cream butter and sugar together until fluffy, about 5min. Whisk in eggs one at a time, beating well between each addition, followed by the vanilla extract. Add a little of the flour if the mixture begins to curdle.
- Step 3
Sift the remaining flour and baking powder over with a pinch of salt. Fold in with a large metal spoon until combined. Finally fold in the prosecco.
- Step 4
Spoon into prepared bundt tin and gently spread to level. Bake for 40min or until risen and golden and a skewer inserted into the centre comes out clean.
- Step 5
Meanwhile, make the syrup by combing Prosecco and sugar in a saucepan. Heat gently until sugar has dissolved, then increase heat and bubble for about 3min until a syrupy consistency. Set aside.
- Step 6
Remove the cake from the oven and leave to cool in the tin for 10min. Using a skewer, poke holes halfway down into the cake (be careful not to go through to the bottom) and slowly spoon over about two-thirds of the syrup. Leave to cool for a further 30min in the tin, then remove from the tin to a wire rack to cool completely.
- Step 7
Transfer cake to a serving plate. To decorate drizzle over the melted white chocolate and sprinkle with freeze-dried strawberries. Fill the centre of the bundt cake with the chopped strawberries and drizzle the remaining syrup over them.
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Per Serving:
- Calories: 427
- Fibre: 2 g
- Total carbs: 49 g
- Sugars: 32 g
- Total fat: 22 g
- Saturated fat: 13 g
- Protein: 5 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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