Strawberry Prosecco Cake
Enjoy a slice of my Strawberry Prosecco Cake this summer. It's a fruity light sponge with prosecco drizzle. Made in a Le Creuset Kugelhopf tin.
Equipment
- Kugelhopf tin or bundt tin
- Mixing bowl
- wood spoon
- pastry brush
- small microwavable bowl
Ingredients
- 220 g unsalted butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g plain flour / all purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 350 ml strawberry yoghurt
- 3 tsp vanilla extract
Prosecco Strawberry Jam
- 100 ml prosecco
- 10 strawberries
- 1 tablespoon sugar
Decorating
- 200 g icing sugar / confectioners sugar
- few drops of water
- pink food paste
- butter cream
- strawberries
- mini meringue
- flower sprinkles
Instructions
Making the Strawberry and Prosecco filling
- Chop the strawberries in to small pieces and pop into a saucepan along with the prosecco and 1 tablespoon of sugar.
- On a low to medium heat allow the mix to thicken up slightly. Remove from the heat and allow to cool.
Making the cake
- Preheat the oven to gas 180ºC/160ºC fan
- Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter into the tin. Dust the tin with flour. Dusting the tin with flour will help show if you missed any bits.
- In a mixer or by hand cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix well.
- Pour in the yoghurt and mix in well.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
- Sieve in the flour in a bit at a time. Mix this slowly until all the flour has disappeared.
- Pour just over half the mix into the greased and floured tin. Lightly tap the tin on a hard surface to get rid of any air bubbles.
- Spoon in a ring of the strawberry and prosecco mix. Try to just scoop out the strawberries and not any liquid.
- Pour the rest of the cake mix over the top.
- Bake in the centre of the oven for about 1 hour 15 minutes and until a skewer comes out clean. (The cake will start to pull inwards away from the metal tin when it’s done.)
- Leave the cake to cool before removing from the tin and placing the other way up on a cooling wrack.
Decoration
- To decorate the cake I made up a simple runny icing with the icing sugar a few drops of water to get an icing that would fall over the cake. I also add a little pink food colours go get that gorgeous colour.
- With a star nozzle I pipped 9 blobs of buttercream on the cake.
- I then topped off the cake with half a strawberry on each buttercream blob. Then I added little meringues and sprinkle flowers to add an extra floral look to the finished cake.
Nutrition
Calories: 200kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.