• Charlotte_vandenberg on January 02, 2023

  Made banana chocolate bundt. Used less chocolate than suggested, 260 g in stead of 340 g. I probably didn’t wait long enough, or didn’t flour the bundt right: half the cake stayed in the bundt when I tried to put it on a cake stand.. very chocolaty and moist, the taste was good, but it looked awful.

Notes about Recipes in this book

• Stickiest ginger bundt with mascarpone frosting

  • London_Mummy on November 01, 2025

    I will decorate this tomorrow before the party. The flour paste has left white marks on the cake. Maybe next time I'll be brave & not bother with the flour paste, since it is a brand new Le Creuset non-stick tin, which is said not to need lining or greasing. The flavour is very like a sticky toffee pudding but more complex. I could not find crystallised ginger in syrup so I used dry crystallised ginger, which worked fine. Then I made the syrup to brush on top by warming golden syrup with ground ginger.

• Banana & chocolate chip bundt with a maple & sea salt crust

  • Eleanorconroy on January 27, 2023

    This was very nice and keeps well. I thought the glaze might be overpowering so only used about half the stated amount, but I needn't have worried, so I'll try it with the full amount next time. I used pecans instead of walnuts.