An unfortunate event leads me to today’s story.
On Sunday I went to the beach to meet up with a group of friends, the tide was well in, but we parked ourselves on the hot black sand and wandered over to cool off our feet in the water.
Soon enough a tidal wave came and proceeded to soak all of my belongings.
And now it’s been days since I’ve had a phone, it’s sitting in rice in all hope that it will come back to life.
Not having a phone to check my schedule, Instagram or text with has been difficult, it’s like missing something vitally important to continue life with (melodramatic?! slightly).
First world problems I know, but nevertheless it’s a difficulty in full.
My best friend called twenty Taylor’s yesterday in the hopes of reaching me, to no avail (although she did come close with a Sylvia). We ended up having a phone conversation like teenagers, well at least that’s how long it’s been since we’ve spoken from a phone line.
When I complained to her how much I’ve missed texting, she replied ‘you think it’s difficult, I call you more then anyone’.
Life in the twenty first Century is fast and there’s no time for home phones.
I’m reminded of that Seinfeld episode where they all wanted to meet at the movies, and how the issues they had in doing this proved to be such a massive deal to their night, that was life before cellphones. It would never happen that way now.
Unless the sea chooses to swamp you that is.
Now I usually link my little stories to the recipes in my posts, today the only thing I have is that this cake could temporarily take away first world problems you may be having.
It’s a good combination, and is particularly great if heated up when it’s a couple of days old, slightly warmed with coffee, this cake could make anyone smile.
White Chocolate Blackberry Bundt Cake
100g butter, softened
1/2 cup superfine/caster sugar
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
100g white chocolate
1/2 teaspoon freshly ground nutmeg
1/2 cup yogurt
70g white chocolate
1/4 cup cream
1/2 cup confectioner’s/icing sugar
Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.
Place the softened butter, sugar and extract in a bowl and beat with an electric mixer for 2 minutes until light and fluffy.
Add in one egg and whip for a further 2 minutes. Continue with the remaining eggs, in the same manner.
Sift the flour, baking powder and soda into the mixture and beat for a further minute to combine well.
Place the white chocolate and nutmeg in a double boiler and melt on medium temperature, stirring often to ensure even melting.
Allow to rest and cool for 5 minutes, then pour into the cake batter and stir through to combine well.
In a separate bowl, slice the blackberries into thirds and stir into the yogurt.
Pour into the cake batter and fold the mixture through, ensuring it remains fluffy and the blackberries don’t break up too much.
Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and lightly browned on top.
Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the tin. Turn out onto a cooling rack and allow to cool fully.
For the glaze, place the chocolate, butter and cream into a double boiler and melt until smooth. Add in the confectioner’s sugar, it should still be runny, but thick. Carefully and slowly spoon the glaze over the cake, ensuring even coverage over the entire cake.
Allow to set for a minimum of an hour.
Slice and serve.