Frosted White Chocolate Easter Cake

A slice of this Madeira-style cake is wonderful with a morning cup of tea or coffee

• Cooking Time Prep 10 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  770

• Protein

  7g

• Carbs

  76g

• Fat

  50g

• Saturates

  29g

• Fibre

  1g

• Sugar

  58g

• Salt

  1.04g

Ingredients

• 250g butter, plus a little extra for greasing
• 140g white chocolate, broken into pieces
• 250ml milk
• 1 tsp vanilla extract
• 250g self-raising flour
• ¼ tsp bicarbonate of soda
• 300g caster sugar
• 2 large eggs, lightly beaten
• For the frosting
• 300g tub Philadelphia cheese
• 85g butter, softened
• 100g icing sugar, sifted
• mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)

Directions

1. 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.
2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

Categories: Cakes & Baking, Chocolate, Events