Ingredients
Method
- 360 g cake flour
- ½ instant dry yeast 10 g sachet
- ½ t salt
- ¼ cup white rum, or ¼ cup water
- ½ cup milk
- 172 g butter
- 50 g sugar
- 4 free-range eggs
- 70 g blueberries For the syrup:
- 200 g sugar
- 1 ¾ cups water
- 4 T dark rum, or 4 T rum essence
- 1 t lemon juice For the berry syrup:
- 120 g blueberries
- ¼ cup honey
- 1 t lemon juice For the white chocolate crown:
- 1 x 80 g white chocolate slab
Method
Ingredients
Place half the flour in a large mixing bowl. Add the yeast and salt and mix well.
Heat the rum or water, milk, butter and sugar in a saucepan over a medium heat until the sugar has dissolved, stirring continually. Remove from the heat and pour into a large mixing bowl.
Pour the slightly cooled liquid over the flour-and-yeast mixture and stir, then add the eggs one at a time. Using an electric mixer, mix at a low speed for 2 minutes, then mix for an additional 3 minutes at a high speed.
Add the remaining flour and the blueberries and mix well. Cover the bowl with clingwrap and allow the mixture to rise in a warm area for 1–11⁄2 hours, or until doubled in size.
Meanwhile, preheat the oven to 180°C.
When the dough has risen, pour it into a well-greased Bundt tin, cover once more and allow to rest for another 30 minutes.
Bake for 25–30 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool. Once the cake has cooled, prepare the syrup.
Heat the sugar and the water in a saucepan. Bring to the boil until all the sugar has dissolved. Remove from the heat and stir in the rum and lemon juice.
Gently spoon 1⁄3 cup syrup over the cake. Once absorbed, spoon over another 1⁄3 cup of syrup. Repeat with the last of the syrup, allowing allow the cake to absorb it completely.
To make the berry syrup, gently simmer the blueberries, honey and lemon juice in a saucepan, then spoon over the cake. Top with the white chocolate crown before serving.
To make the white chocolate crown, wrap greaseproof paper around a bottle and secure it with tape. Pour the melted white chocolate into a piping bag fitted with a small nozzle. Using a picture reference or pencil markings as a guide, pipe the chocolate in the shape of a crown. Chill the crown in the fridge before carefully removing it from the greaseproof paper.
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