Dish, Food, Cuisine, Dessert, Ingredient, Strawberry, Gugelhupf, Baked goods, Strawberries, Glaze,

Prosecco and strawberry cake

This strawberry cake has an added Prosecco twist - the perfect recipe for a summer's day

By The GH Kitchen TeamPublished: 25 May 2018

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Yields:

10 - 12 serving(s)

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

427

Ingredients

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

FOR THE SYRUP

200 ml
(7 fl oz (⅓ pint)) Prosecco
75 g
(3oz) caster sugar

TO DECORATE

100 g
(3 ½oz) white chocolate, melted
1 Tbsp.
freeze-dried strawberries
300 g
(11oz) fresh strawberries, quartered

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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