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White chocolate and Irish cream cake

White Chocolate and Irish Cream Cake

Prep

20 min

Bake

30-40 mins

Serves

12

Difficulty

Easy
White chocolate and Irish cream cake

About

A rich and indulgent white chocolate cake to celebrate the season of goodwill, with the addition of Irish Cream Liqueur. Make the cake ahead and decorate with chocolate stars, gold Maltesers, edible gold leaf or a sprinkle of edible glitter.

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Heat oven to 180℃/160℃ fan/gas 4. Melt the white chocolate, milk, butter and Irish Cream liqueur in a heatproof bowl over simmering water until the mixture is creamy and smooth. Whisk in the sugar, vanilla and a pinch of salt, then remove the bowl from the heat and set aside to cool.

Step 2

Step 3

Once the chocolate mixture has cooled, whisk in the eggs, stir in the sifted flour, nutmeg and baking powder until just combined. Spoon the mixture evenly between 2 round greased and lined 20cm cake tins.

Step 4

Bake the cakes for 30-40 minutes until golden, cool for 10 minutes in their tins and then turn out onto a wire rack.

Step 5

To make the buttercream, beat together the softened butter, vanilla and icing sugar until pale and fluffy and decorate your cake.

The cakes can be baked in advance and frozen for up to 3 months. Wrap them well before freezing and defrost at room temperature before decorating.

Ingredients – 10 items

Serving

1

White chocolate, broken into small pieces

250 g
Butter

Unsalted butter

200 g

Irish Cream liqueur

50 ml
Milk

Whole milk

150 ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

220 g
Vanilla

Vanilla bean paste

1 1/2 tsp
Eggs

Medium eggs

3
Flour

Plain flour

300 g
Baking-powder

Baking powder

2 tsp
Nutmeg

Ground nutmeg

1/2 tsp

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

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