I created this recipe by accident (I guess that’s how all the best recipes are created). I really wanted to make a moist white chocolate cake to go with cherries as they are currently in season. The reason why I used the combination of brown and white sugar was because I ran out of brown sugar and needed to substitute the remainder with something. The end result was after the crust was deliciously sticky and toffee like, the middle was extremely moist due to the white chocolate bits added and the cherries balanced out the sweetness of the cake. This recipe currently my favourite and I’m happy to be sharing it with you!
+ 100gm cooking white chocolate, broken into large pieces for melting
+ 100gm cooking white chocolate, 1/2 centimeter bits for baking
+ 140gm butter
+ 150gm flour
+ 200gm brown sugar
+ 50gm white or caster sugar
+ 5 eggs
+ 150 fresh cherries
+ Icing sugar for dusting
1. Pre heat the oven to 180c. With grease proof paper cut out a circle to fit the base of a round cake tin and a rectangular strip for the rim, spray the tin with oil and line the cake with with the cut out grease proof paper.
2. Melt butter and 100gm of white chocolate in a saucepan over low heat, as the chocolate melts the white chocolate will separate from the butter, take the saucepan off the heat and whisk the mixture until it starts to form a mixture, set aside to let cool for a few minutes.
3. Please do this process in this order – in a bowl mix together flour and sugars, mix in eggs, mix in melted white chocolate mixture and then white chocolate bits.
4. Place in cake tin and bake for 75 minutes on 180c. After baking let rest to room temperature around 20 minutes.
5. Place cherries on top and dust with icing sugar.