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.
The white chocolate and blackberries are 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.
Note: Images were updated in early 2018 and sour cream was edited from the original recipe which called for yogurt.
White Chocolate Blackberry Bundt Cake
Recipe by Roamingtaste
100 grams butter, softened
1/2 cup superfine/caster sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
100 grams white chocolate
1/2 teaspoon freshly ground nutmeg
250 grams blackberries
70 grams white chocolate
30 grams butter
1 1/2 cups confectioner’s/icing sugar
1/4 cup milk
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 2 minutes until light and fluffy.
Add in both eggs and beat for a further 2 minutes until well combined and smooth, then stir through the sour cream.
Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium temperature, stirring often to ensure even melting.
Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.
Sift the flour, baking powder and soda into the mixture and fold through until well combined.
In a separate bowl, mash the blackberries roughly and pour into the cake batter and fold the mixture through, ensuring it remains fluffy and the mixture looks slightly marbled.
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 and butter into a double boiler, stirring until melted and smooth. Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.
Carefully and slowly spread the icing over the cake, ensuring even coverage over the entire cake.
Allow to set for an hour minimum.
Slice and serve.