White Chocolate Cakes

Delicious with icing or absolutely plain.

Ingredients

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

Prep: 10 min Total: More than 60 min

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1
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.
2
Cream the butter, sugar, and vanilla in a bowl with an electric beater until smooth and creamy.
3
Add the eggs one by one, beating well after each addition.
4
Fold in the flour, then the chocolate and the walnuts.
5
Spread the mixture in the tin and bake for 30–35 minutes or until set.
6
Cool in the tin for 10 minutes before turning out.
7
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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