Frosted white chocolate Easter cake

Frosted white chocolate Easter cake PT70M https://img5.recipesrun.com/201907/2019/1205/08/5/543186/300x200x90.jpg A slice of this madeira-style cake is wonderful with a morning cup of tea or coffee 10 servings Ingredients: 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

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

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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

Lori

69 Recipes

Frosted white chocolate Easter cake

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