mrB and I have been watching Lark Rise to Candleford, a period drama set in rural England at the end of the 1800’s. One of the main characters, Miss Lane, the postmistress of Candleford, confesses in almost every episode about her one weakness, which usually involves eating something sweet that her housekeeper has baked especially for the occasion.
She’s not the only one to have developed a weakness for sweet things. I love to eat cake in the afternoons, washed down with a good cup of coffee or tea. Last week, my afternoons were fuelled by a delicious fat-free chocolate cake baked by our lovely neighbours. This week, it’s the turn of my very own white chocolate cake. I was proud to return the clean plate with a few slices hiding under some foil. Only this time, the cake was not quite so healthy on the fat front. But sshhh, don’t tell the neighbours!
125g white chocolate, broken into pieces
200g unsalted butter
150g caster sugar
225g self-raising flour, sifted
pinch of salt
1/2 tsp baking powder
3 eggs, beaten
Preheat the oven to 190˚C. Line a 20cm round cake tin with greaseproof paper.
Melt the chocolate, butter and sugar in the bottom of a saucepan. Place the mixture in a large bowl. Gradually, whisk in the flour, salt and baking powder. Whisk in the eggs, a little at a time.
Pour the mixture into the cake tin. Bake for 50 minutes to one hour until the centre of the cake springs back when you press it with your finger. Cool in the tin.