White Chocolate Blondie Cake

 
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Ingredients

75 g Mortimer White Couverture Powder

100g butter at room temperature

100g caster sugar

2 eggs lightly beaten

100g self raising flour, sieved

Method

Cream together the butter and the sugar until light and fluffy.

Beat in the white couverture powder..

Beat in the eggs one at a time with a tablespoon of the flour.

Fold in the rest of the flour.

Spread the mixture into the tin

Bake at 1800C (160 0 C for fan ovens) Gas Mark 4 for 25 to 30 minutes, until slightly golden on top and springy when touched.

Leave in the tin for 5 minutes before turning out to cool.

 

Cooks Tips

This is an easy recipe to make dairy-free by using a dairy-free spread (e.g. Pure Soya), in place of the butter.