On Sunday we baked a cake. We always say it’s to keep Milo entertained, but actually it’s just because we want cake! This is a good one, in the recipe it talks about Christmas but actually it’s super light and fluffy (though no one is pretending it’s in any way healthy). It’s by far the nicest white choc icing I’ve ever made it’s not oversweet and cloggy like they sometimes are. I am also super pleased with my icing swirling. Dave loves white chocolate, and it was him that found this recipe, or course!
The recipe is from here, and it’s from Chetna, my fave bake off contestant ever!
- 220g unsalted butter softened
- 220g caster sugar
- 4 large eggs
- (I also put in a squirt of vanilla bean paste)
- 250g self-raising flour
- 1 tsp baking powder
- 100ml whole milk
- 50g coarsely chopped pistachios
- 50g white chocolate buttons, roughly chopped
- 150g white chocolate
- 150g softened unsalted butter
- 150g icing sugar
- 2 drops of vanilla extract (I used probably about two teaspoons of vanilla bean paste instead because I love that stuff)
- Handful of pistachios, finely chopped, to garnish
Preheat the oven to 180ºC/350ºF. Butter and line two 8-inch cake tins.
Cream the butter and sugar together with an electric whisk then add the eggs one at a time, mixing well each time. Next add the flour, baking powder and milk and whisk for 1 minute, until light and creamy. Fold in the pistachios and white chocolate with a spatula.
Once mixed, divide the mixture between the two tins, smooth out the tops and bake for 30 minutes, or until a skewer comes out clean. Leave to cool for a few minutes then remove to a wire rack to cool completely.
Meanwhile, make the icing by gently melting the chocolate in a bowl over a pan of simmering water. Leave it aside to cool slightly while you cream the butter and icing sugar, then add the melted chocolate and vanilla extract. Mix it well until it becomes light and creamy.
Spread half the icing on one cake and then place the second one on top. Spread the rest of the icing on top and sprinkle handful of pistachios over the icing.