Sour Cherry Bundt Cake
This is a simple cake that’s transformed into a stunning cake, fit for the Christmas table. With a pretty Bundt tin design and hidden sour cherries. The secret to this super soft and moist cake is the sour cream. Oh, did we mention that the cake is finished off with a drizzle of white chocolate ganache?
In a large bowl beat the caster sugar and butter until pale and creamy. Add the eggs, one at a time, beating after each addition. Add the sour cream and vanilla and continue to beat for a further minute until incorporated.
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Add 1 tablespoon of the flour to a small bowl and add the drained sour cherries. Toss the bowl to coat the cherries with the flour (this will help to stop the cherries discolouring the batter). Add the remaining self-raising flour to the batter and beat over low speed until fully incorporated. Using a spatula or spoon, fold the floured sour cherries through the batter. Lightly grease the baking tin with cooking oil spray and pour the batter into the tin.
Bake the cake over indirect medium-low heat, with the lid closed, for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Whilst the cake is cooking, make the ganache. Place the white chocolate and thickened cream into a clean glass or ceramic bowl. Microwave on 50% power for 1 to 2 minutes, or until just melted, stirring occasionally. Set aside at room temperature until required.
Once the cake has cooked, remove the cake from the barbecue, leave to cool slightly for 5 minutes before turning out onto a cake cooling rack.
Once the cake and the ganache have completely cooled, drizzle the ganache over the cake and finish with a sprinkle of the pistachios.
If you don’t have a bundt tin, simply use a 20cm round cake tin or large Weber Ware Casserole Dish.
Ingredients
Directions
In a large bowl beat the caster sugar and butter until pale and creamy. Add the eggs, one at a time, beating after each addition. Add the sour cream and vanilla and continue to beat for a further minute until incorporated.
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Add 1 tablespoon of the flour to a small bowl and add the drained sour cherries. Toss the bowl to coat the cherries with the flour (this will help to stop the cherries discolouring the batter). Add the remaining self-raising flour to the batter and beat over low speed until fully incorporated. Using a spatula or spoon, fold the floured sour cherries through the batter. Lightly grease the baking tin with cooking oil spray and pour the batter into the tin.
Bake the cake over indirect medium-low heat, with the lid closed, for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Whilst the cake is cooking, make the ganache. Place the white chocolate and thickened cream into a clean glass or ceramic bowl. Microwave on 50% power for 1 to 2 minutes, or until just melted, stirring occasionally. Set aside at room temperature until required.
Once the cake has cooked, remove the cake from the barbecue, leave to cool slightly for 5 minutes before turning out onto a cake cooling rack.
Once the cake and the ganache have completely cooled, drizzle the ganache over the cake and finish with a sprinkle of the pistachios.
If you don’t have a bundt tin, simply use a 20cm round cake tin or large Weber Ware Casserole Dish.