Food

White Chocolate Cake

In my 40s I developed an allergy for peanuts so was interested in this recipe where tahini is substituted making a rather fudge tasting cake. Next time around I might actually add fudge pieces in place of white chocolate, or caramel pieces to decorate. It’s worth bearing in mind that the cake is large (each piece weighed 750g wet going into each tin) so probably one for an afternoon tea or very light main course.

Ingredients

  • 320g caster sugar
  • 350g plain flour
  • 1.5 tsp bicarbonate of soda
  • 1.5 tsp baking powder
  • 1 tsp table salt
  • Zest of 2 lemons
  • 70g chopped white chocolate
  • 2 eggs
  • 120ml vegetable oil
  • 230g tahini paste or peanut butter
  • 1 tbs vanilla essence
  • 200g yoghurt with 40g milk (or 240g buttermilk)
  • 180g boiling water

For the icing

  • 250g mascarpone
  • 200g double cream
  • 200g full-fat plain cream cheese
  • 80g icing sugar
  • 1 tbs vanilla essence
  • Optional sprinkling 30g chopped white chocolate/lemon zest

Heat oven to 170C fan (190C /gas mark 5). Mix all the dry ingredients together in a large bowl.

In a smaller bowl mix the eggs with the oil, tahini, vanilla and buttermilk, then combine the two mixes, before slowly adding the boiling water. Mix until everything is well incorporated.

Line the base of two 9in cake tins with a round of baking paper. Divide the mix evenly between the two tins, place both in the centre of the oven and bake for 20 minutes.

Rotate for an even bake and return to the oven for a further 10-20 minutes. The cakes should feel bouncy and have a good golden colour all over. Remove from the oven and carefully flip the cakes to flatten the tops. Allow to cool upside down.

Make the icing by mixing all the ingredients together with a small whisk until well combined and thickened. If you are using an electric mixer, use a paddle to avoid overworking the mix and splitting it.

Place the first cake on a serving platter, top with half the icing, spread around and top with the second cake. Add the rest of the icing on top, spread and, if you wish, sprinkle with chopped white chocolate and lemon zest.

If serving on the same day, it is best to avoid placing the cake in the fridge. If you are keeping it for longer do place it in the fridge, but allow it to come to room temperature before serving.