Spring is finally here, and what better way to celebrate than a spot of baking. We’ve hunted around for the perfect cake to share with loved ones over Easter with a cup of tea, and this recipe from the BBC Good Food Magazine is truly delicious.
For the cake you will need-
- A deep 23cm cake tin
- Greaseproof paper
- 50g of butter, plus a little extra for greasing.
- 140g of white chocolate, broken up into pieces
- 250ml of milk
- 1 teaspoon of vanilla extract
- 250g of self-raising flour
- 1/4 teaspoon of bicarbonate of soda
- Pinch of salt
- 300g caster sugar
- 2 large eggs, lightly beaten.
For the frosting-
- A 350g tub of Philadelphia cheese
- 85g of butter, softened
- 100g of icing sugar, sifted
- Mini eggs to decorate, or you can use 50g of chopped hazelnuts!
- Heat the oven to 160c/fan 140c/gas 3. Grease the cake tin and line the base with greaseproof paper.
- Place the butter, white chocolate, milk and vanilla extract in a small saucepan and heat gently, stirring until melted.
- Mix the flour, bicarbonate of soda and sugar in a large bowl with a pinch of salt.
- Stir in the melted ingredients and the eggs until smooth.
- Pour the batter into the tin and bake for 1 hour, or until the cake is golden. (You can test if it is ready by inserting a skewer into the centre and seeing if it comes out clean)
- Cool the tin.
- Meanwhile, make the frosting by beating together the Philadelphia, butter and icing sugar until smooth. Spread over the cake then decorate with mini eggs or hazelnuts.
- Enjoy on an Ali Miller cake plate with a cup of tea!