GOOEY SWEDISH WHITE CHOCOLATE CAKE
150 g butter, softened
150 g white chocolate, finely chopped
2 eggs
220 g castor sugar
Pinch of salt
10 ml (2tsp) vanilla essence
Zest of half a lemon
150 g cake flour, sifted
Frozen blueberries and icing sugar to serve
Preheat oven to 180 degrees C.
Grease and line the base and sides of 20cm springform cake tin with baking paper
Put butter in microwave safe dish and microwave on high for 30 seconds remove and stir in shire chocolate until smooth
Beat eggs and castor sugar together until pale and thick
Beat in salt and vanilla essence and lemon zest until well combined
Add butter and chocolate mixture and mix in with spatula until just combined then gently fold in sifted cake flour until smooth. Don’t overmix
Pour batter into prepared tin and bake 30-35 mins
Centre should be wobbly but not liquid
Leave to cook for half hour before removing from tin and topping with blueberries and icing sugar
Recipe and photo: Angela Landsberg
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