A wonderful white chocolate cake. It is best to make the cake a couple of days in advance as the flavour and texture improves. Store in the fridge, but it is best to bring to room temperature before serving. Just divine!
Ingredients
300gm Real White Chocolate (like Nestle Milkybar)
200g Butter
½ cup milk
½ cup White Chocolate Creme Liqueur
2 teaspoons (10ml) Butterscotch Liqueur
2 large eggs, lightly beaten (use eggs with a minimum weight of 59g)
100gr (2/3 cup) Self-Raising Flour
150gr (1 cup) Plain Flour
Method
1. Preheat oven to 160°C (145°C fan-forced oven)
2. Grease a 20cm square cake pan (round is also fine) and line the base and sides of the pan with baking paper - or use a spring form pan - grease with butter or oil.
3. Melt butter and sugar in a large saucepan over a low heat, stirring occasionally. Add white chocolate and stir until melted. Add White Chocolate Creme Liqueur , a small amount at a time, stir until combined. Allow mixture to cool at room temperature for 15 minutes.
4. Add Butterscotch and lightly beaten eggs to chocolate mixture and stir until well combined.
5. Sift flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth past forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with a greaseproof paper or a clean tea towel and allow it to cool to room temperature in the pan.
11. The cooled cake can be iced with the white chocolate ganache immediately (see directions below) or stored and then iced on the day of serving.
12. Store in an airtight container in the refrigerator and bring to room temperature before serving.
13. Enjoy!
Sour Cream and White Chocolate Creme Ganache
Ingredients
150gm Real White Chocolate(like Nestle Milkybar)
50ml White Chocolate Creme Liqueur
200ml Sour Cream (Thickened)
Method
1. Melt white chocolate in a small saucepan over a very low heat, stirring occasionally.
2. When chocolate has completely melted add White Chocolate Creme Liqueur and stir to combine.
3. Remove from heat and quickly stir in sour cream.
4. Use immediately, or if your ganache is quite runny, set it aside in the fridge to thicken slightly before using.
Hello, just wondering when you are next at Southbank? What time are you at the markets until? I've run out of Splice & Jellybean & am going to burst if I have to wait too long to buy more! ;) (I probably can't make it this Sunday since I'll be at Mt Tamborine!)
I just want to say I LOOOOOOOOOOOVE your products, & the service is super-friendly each time my friends & I visit you out at Stanthorpe.
Will you be starting a fan page on Facebook? I did a search & there was a 'Castle Glen' on there, but it wasn't your one! :(
