One of my baking mantras is that it really is better in a bundt! You could make this cake in a sandwich or loaf tin, but it is just not as fun and would also look a little boring. Let’s face it, a cake baked in a bundt tin has the instant wow factor! Do not worry about stickage – a spray of cake release will sort you out! (See the comments on this post for more details about cake release spray).
The baking folks at Stork very kindly sent me a box crammed with baking goodies, some of which I used to make Nigella’s vanilla bundt cake. I made a few adaptions to the recipe – using Stork, and only making a 4 egg batter. I almost always use Stork in my own baking, I find very little flavour difference, it features in all of Mary Berry’s recipes – if it is good enough for her it certainly is good enough for me, and at half the price of butter it makes financial sense.
As well as relaxing, fun and delicious, baking can literally be life-savingly therapeutic – as detailed in Marian Keyes’ painfully honest account of her depression in her baking book Saved By Cake. If you are not a baker I recommend buying some supplies and getting into the kitchen this weekend – you may surprise yourself at how easy it is. Just remember that, as with most things in life, it is practise that is important – no one is born with the skills to be a top-notch baker. (There is a little part of me that would like to ban the use of the word talent altogether and favour practiced instead).
If you bake this weekend why not take a photo and tweet it using #caking.
I think this simple cake would make an excellent addition to any Jubilee party, as a counter to the rich food, so I am sending it to Sarah’s Forever Nigella blogging event – where this month the theme is Jubilee and the host is Nelly.