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.
5 from 13 votes
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
Course Cakes, Dessert, Party Food
Cuisine American, English, International
Servings 12large slices
Kugelhopf tin or bundt tin
small microwavable bowl
450ggolden caster sugar
350gplain flour / all purpose flour
½tspbicarbonate of soda
Prosecco Strawberry Jam
200gicing sugar / confectioners sugar
few drops of water
pink food paste
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.
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.
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.
Recipe by Sisley White at Sew White www.sewwhite.com