Prep time:

Cooking time: 35 minutes

Total time:

Serves: 10

185g Soft Unsalted Butter

185g Caster Sugar

3 Free Range Eggs, lightly beaten

1tsp Vanilla Essence

185g Self Raising Flour

1tsp Baking Powder

Pinch of Salt

100g White Chocolate Grated

Lucinda Hamilton creates a White Chocolate Cake

  1. Pre-heat oven to 180°C. Grease a round cake tin (or a bundt cake tin).
  2. Put all ingredients in your mixing bowl (you can either beat and mix by hand or use the kitchen mixer). Mix until well combined and becomes a smooth batter.
  3. Spoon the batter into your prepared tin, smooth the top and bake for 30-35 minutes until cooked.
  4. Cool slightly in the tin and then turn out onto wire rack to cool completely.
  5. You can sprinkle with icing sugar and serve with berries and chocolate eggs.

  • words:
  • pictures: David Merewether

You may also like

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...