Not Courtney! Courtly...
Prosecco & Raspberry Bundt Cake
St. Valentine, officially known as St. Valentine of Rome, is a third-century Roman saint widely celebrated on February 14 and commonly associated with 'courtly love', an idealised form of love where a knight or courtier would devote himself to a noblewomen, who was usually married, and it was this love for her which inspired him to do great things.
Courtly love began in the noble courts of Aquitaine, Provence, Champagne, Duchy of Burgundy and the Norman Kingdom of Sicily at the end of the eleventh century, and carried on throughout the rest of the Medieval and Renaissance periods.
So in celebration of St. Valentine's Day we have decided to make a Champagne and Raspberry Bundt Cake, we've opted for Prosecco, in honour of this Italian saint, but you can make it with Champagne, Cava or Sparkling Wine depending on your preference.
Start the cake by preheating your oven and preparing your tin, make sure you grease it well to ensure the cake comes out. Next beat together the butter and sugar until light and creamy. Then add the eggs, one at a time, mixing well between each addition, you can add in a little flour to stop the mixture from splitting. Gently fold in the flour, then gradually fold in the fizz being careful not to overwork the mixture and lose the bubbles. Finally fold in the raspberries and vanilla seeds, pour the mixture into your tin and bake for 45 minutes - 1 hour or until a skewer comes out clean.
Allow to cool in the tin, turn out and when completely cooled you can decorate it - we've gone for a simple dusting of icing sugar and some Love Hearts. The cake should be light and moist with a lovely hint of fizz, oh and since not all the bottle was used in the making of this cake why not pour yourself a glass (or two).
Cheers and Happy Valentine's Day!