- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: 10
Nutrition facts (per portion)
- Calories: 770
- Fat Content: 50g
- Saturated Fat Content: 29g
- Carbohydrate Content: 76g
- Sugar Content: 58g
- Fiber Content: 1g
- Protein Content: 7g
- Sodium Content: 1.04g
Frosted white chocolate Easter cake
Ingredients
- butter - 250g butter, plus a little extra for greasing
- white-chocolate - 140g white chocolate, broken into pieces
- milk - 250ml milk
- vanilla-extract - 1 tsp vanilla extract
- self-raising-flour - 250g self-raising flour
- bicarbonate-of-soda - 1/4 tsp bicarbonate of soda
- caster-sugar - 300g caster sugar
- egg - 2 large eggs, lightly beaten
- philadelphia-cheese - 300g tub Philadelphia cheese
- butter - 85g butter, softened
- icing-sugar - 100g icing sugar, sifted
- egg - mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)
Instructions
- Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
- To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.
Easter baking recipe for 10 people, takes only 20 mins; recipe has butter, white chocolate, milk, vanilla extract, self-raising flour, bicarbonate of soda, caster sugar, egg, philadelphia cheese, butter, icing sugar and egg.
