White chocolate cake

White chocolate cake

Lucinda Hamilton prepares an enticing Easter tea

  • Serves 10
  • 185g soft unsalted butter
  • 185g castor sugar
  • 3 free-range eggs lightly beaten
  • 1 tsp vanilla essence
  • 185g self-raising flour
  • 1tsp baking powder
  • pinch of salt
  • 100g white chocolate grated
  1. Pre-heat oven to 180C. Grease a round cake tin (or a bundt cake tin).
  2. Put all ingredients in your mixing bowl (you can either beat and mix by hand or use the kitchen mixer). Mix until well combined and becomes a smooth batter.
  3. Spoon the batter into your prepared tin, smooth the top and bake for 30-35 minutes until cooked.
  4. Cool slightly in the tin and then turn out onto wire rack to cool completely.
  5. You can sprinkle with icing sugar and serve with berries and chocolate eggs.

Cocolicious, Lucinda Hamilton's catering company, creates sweet bites and savoury delights for any occasion from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk

  • Photographs David Merewether
  • Recipes