Frosted white chocolate Easter cake

By Lori

10 Person

70 Minutes

0 Calories

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

Ingredients

For the frosting

mini eggs , to decorate (or use 50g/2oz chopped hazelnuts)
100 g icing sugar, sifted
85 g butter , softened
300 g tub Philadelphia cheese

2 large eggs , lightly beaten
300 g caster sugar
1/4 tsp. bicarbonate of soda
250 g self-raising flour
1 tsp. vanilla extract
250 ml milk
140 g white chocolate,broken into pieces
250 g butter, plus a little extra for greasing

Method

01

Heat oven to 160C/fan 140C/gas 3.
02

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.
03

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.
04

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

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Frosted white chocolate Easter cake

4.6

( By Lori )

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

01 Information

Grade medium
Serving 10 servings
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

For the frosting

mini eggs , to decorate (or use 50g/2oz chopped hazelnuts)

100 g icing sugar, sifted

85 g butter , softened

300 g tub Philadelphia cheese

2 large eggs , lightly beaten

300 g caster sugar

1/4 tsp. bicarbonate of soda

250 g self-raising flour

1 tsp. vanilla extract

250 ml milk

140 g white chocolate,broken into pieces

250 g butter, plus a little extra for greasing

03 Method

Step 1

Heat oven to 160C/fan 140C/gas 3.

Step 2

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.

Step 3

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.

Step 4

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

04 Author