Delicious with icing or absolutely plain.
Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 3/4 oz (50 g) butter, softened||3 1/2 oz (100 g) self-raising flour|
|1 3/4 oz (50 g) Fairtrade granulated sugar||7 oz (200 g) Fairtrade white chocolate, finely chopped, plus more for topping|
|1 tsp Fairtrade vanilla extract||3 1/2 oz (100 g) walnuts, chopped|
|2 medium eggs|
Preheat the oven to 160°C/325°F/Gas Mark 3. Grease a high-sided 16cm (7in) square tin with butter. Line it with a strip of greaseproof paper and set it aside.
Cream the butter, sugar, and vanilla in a bowl with an electric beater until smooth and creamy.
Add the eggs one by one, beating well after each addition.
Fold in the flour, then the chocolate and the walnuts.
Spread the mixture in the tin and bake for 30–35 minutes or until set.
Cool in the tin for 10 minutes before turning out.
For the topping, melt extra white chocolate in a bowl placed over gently simmering water, then pour it over the cooled cake. Allow it to set before decorating with walnuts and cutting in to squares.
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