We often discuss how haters and the cynical would likely assume our friendships are all fake and for attention or to better position ourselves, but hands-on-our-hearts these people are truly our friends (we aren’t Real Housewives here guys) and none are closer to us, than dearest Linda Hunt.
So close, that Linda doesn’t trust anyone but us to cut her hair. We first took over the role of hairdresser the weekend of the ‘84 Oscars; we were on an epic coke binge the night before the show, which was the style of the time. Linds noticed she needed a trim before her moment in the spotlight, so Annelie and I stepped up to the plate and her signature hairstyle was born.
While we have been known to miss the mark on occasion, Linda has never held our relapses that result in Gale-in-Scream 3-esque fringes against us.
The last couple of days have just been a dream; touring the city, gossiping about Mel and Chris and reminiscing about all the good times we have shared. We needed something sweet to cap off her stay, so went with a delicious Linda Bundt Cake.
I am an absolute fiend for peanut butter and chocolate, so first made the filling as a test of how compatible Linda, Annelie and I were for friendship. Between the salty goodness of the peanut butter and the creamy sweetness of the chocolate, they passed with flying colours and the cake became tradition.
Linda Bundt Cake
Chocolate peanut butter filling
75g plain flour
30g soft unsalted butter
1 tsp ground cinnamon
150g crunchy peanut butter
125g chocolate, melted
300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
125g soft unsalted butter
150g caster sugar
250ml sour cream
icing sugar, to garnish
Preheat the oven to 180°C. Generously grease a 23cm bundt tin and place to the side.
First, start on the filling by mixing together the flour and butter with a fork, until you end up with a wet sand looking mixture that clumps together. Then mix in the cinnamon, peanut butter and melted chocolate, to form a sticky, claggy paste. Set aside, it can hang with the bundt tin and bond.
Now on to the cake batter! Combine the flour, baking powder and bicarb into a bowl.
Cream the butter and sugar until light and pale in an electric mixer, then beat in 1 tablespoon of the flour mixture, then 1 egg. Then beat in another tablespoonful of flour mixture, you guessed it, followed by the remaining egg. With the mixer still running, add the rest of the flour mixture, once combined add the sour cream and mix until you have a light, thick batter. That isn’t very long, btw.
Spoon roughly half the cake batter into the bundt tin, pushing the mixture up the sides and the middle to create a coating of batter on the sides with a trough in the middle, otherwise you will have some filling leakage and that would be awkward.
With that, spoon the gooey filling into the through in the batter. Cover the filling with the remaining batter, smooth the top and place in the oven to bake for 40 minutes, checking with a cake tester after 30 minutes.
Once done aka the cake tester comes out clean where it hits the sponge, let the cake cool on a wire rack for 15 minutes in its tin before trying to turn out. After the waiting time, loosen the edges including the centre part and turn the cake out onto the rack.
When cooled completely, lightly dust with icing sugar and devour. Or just eat when slightly warm and let the still gooey centre fill you with joy.