You can make all kinds of different cakes with the castle Bundt tin. We’ve had Halloween castles with marshmallow ghosts, medieval castles and this sand castle with sweet shells and flags. Soft brown sugar makes brilliant “sand” to sprinkle around it.
Lemon, blueberry and ginger Bundt cake
(made in a Nordic Wear castle bundt tin)
3 cups plain flour
2 tsp ground ginger
1/2 tsp baking powder
1/2 bicarbonate of soda
1/2 tsp salt
1 cup butter
1 3/4 cups sugar
2 tbsp grated fresh ginger
2 tsp grated lemon zest
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups fresh blueberries
Preheat oven to 180c.
Grease and flour a 19 inch Bundt tin.
Mix flour, ground ginger, baking powder, bicarbonate of soda and salt in a large bowl and set aside.
Beat butter until creamy, gradually add sugar and beat until light and creamy. Beat in eggs one at a time.
Beat in grated ginger, zest and vanilla. Add flour gradually, alternating with sour cream.
Put half the mix in the tin, sprinkle with blueberries and cover with the rest of the mix.
Bake for around 60 minutes until a skewer inserted in the middle of the cake comes out clean. Let cool and carefully turn out of the tin.