So. I did a little baking...
With Mary and Paul back on our tv screens my fingers were itching to get back in the kitchen so when Boohoo contacted me and asked if I would like to be involved in their version of The Great Boohoo Bakeoff, I was raring to go.
This is definitely unlike many of my recipes on here as there is absolutely nothing gluten free, vegan or even lactose free in it. It's completely gluttonous but simply divine.
I like to think of myself as a white chocolate officiando but there is no arguing with the fact that it can be sickly sweet after too much which is why the raspberry works wonderfully - the tartness cuts right through the sweetness. There's no denying that it remains rich, but at least it doesn't make you want to be sick. (You're welcome.)
The Sponge Ingredients:
- 200g self raising flour
- 200g butter
- 4 eggs
- 100g white chocolate
- 200g caster sugar
- 175g raspberries
The White Chocolate Ganache Recipe:
- 200g white chocolate
- 250ml thick double cream
The Recipe:
1. Heat oven to 180C
2. Melt the white chocolate and butter. Allow to cool. When cool, beat in eggs and sugar.
3. Fold in flour and raspberries.
4. Seperate mix into two cake tins and bake for 20-25 minutes.
5. For the ganache, mix 100ml of cream with chocolate over a low heat. Take off heat and when cool, mix in the rest of the cream. Use as a filling or icing.
I decorated mine with ganache and then rolled out fondant icing, then I used the ganache as a glue for the raspberry topping. Although the decoration is rather simple, it's bound to draw an "oooh" from the crowd at a dinner party.
Let me know if you decide to try this and don't forget to tag me in instagram or twitter - @elliegdickinson if you do!
But of course, I had to pair an outfit with the cake.
I love this split maxi dress from Boohoo - ideal for festivals but still wearable in the city. I paired it with a western style belt and some heeled chelsea boots to make it work for a casual day.
What do you think of the outfit and the cake?
