Recipes
Date posted: 27/11/2023
Ingredients
| For the cake | |
| White chocolate, broken into small pieces | 250g |
| Whole milk | 150ml |
| Everyday Favourites unsalted butter, cut into small pieces | 200g |
| Irish cream liqueur | 50ml |
| Tate & Lyle Caster Sugar | 220g |
| Vanilla bean paste | 1 ½ tsp |
| Everyday Favourites Medium eggs, beaten | 3 |
| Everyday Favourites plain flour | 300g |
| Everyday Favourites ground nutmeg | ½ tsp |
| Baking powder | 2 tsp |
| For the buttercream | |
| Everyday Favourites unsalted butter, cut into cubes | 370g |
| Vanilla extract or bean paste | 1 tsp |
| Tate & Lyle Icing Sugar | 500g |
Method
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- Heat oven to 180℃/160℃ fan/gas 4. Melt the white chocolate, milk, butter and Irish cream liqueur in a heatproof bowl over simmering water until the mixture is creamy and smooth. Whisk in the sugar, vanilla and a pinch of salt, then remove the bowl from the heat and set aside to cool.
- Once the chocolate mixture has cooled, whisk in the eggs, stir in the sifted flour, nutmeg and baking powder until just combined. Spoon the mixture evenly between 2 round greased and lined 20cm cake tins.
- Bake the cakes for 30-40 minutes until golden, cool for 10 minutes in their tins and then turn out onto a wire rack.
- To make the buttercream, beat together the softened butter, vanilla and icing sugar until pale and fluffy and decorate your cake.