Neapolitan Bundt Cake
This week's #TwitterBakeAlong, set by The Baking Nanna and Rob Allen, is anything we like as long as it is #BakedWithLove. Well, love is sometimes about compromise, so when you can’t decide between you what flavour of cake to do, you compromise and go with three!
Rachel at Dolly Bakes has a wonderful Build-a-Bundt post on her site, complete with basic recipe, tips, and some great options to vary the final bake. We've gone all "Italian" with a Neapolitan ice cream inspired cake. Beginning with a full batch of the basic recipe we divided the mix into three bowls. First bowl we added some extra vanilla. In the second bowl went some strawberry flavouring, freeze dried strawberry pieces and some pink food colouring (for that all important hue). In the third bowl went some cocoa powder and a splash of milk to compensate for the extra dry ingredient. Layered up, in our Nordic Ware Heritage bundt tin, and baked for about an hour, a dusting of icing sugar was all that was needed to finish off the cooled cake.
Slice it up and serve with a double espresso. Bellissimo!