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| Having it with strawberry jam and a cup of tea. |
Ingredients
125 g butter
½ cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
1 ½ cups self raising flour
100g coarsely chopped white chocolate
½ cup plain yogurt
Method
- Preheat oven to 180C. Brush a 20cm round cake tin with melted butter and line base and side with grease paper.
- Using electric beaters, beat butter and sugar until light and creamy.
- Add eggs gradually and beat thoroughly after each addition. Add in the vanilla essence and beat until combined.
- Melting white chocolate: Place white chocolate in glass bowl and stir over barely simmering water until melted. Remove from heat.
- Add the melted white chocolate and yogurt to the butter mixture.
- Using a spatula or a wooden spoon, fold in the sifted flour and stir the mixture until just combined and almost smooth. Do not over mix!
- Pour mixture into prepared tin and smooth the surface.
- Bake for 40 minutes or until skewer comes out clean when inserted in the centre of the cake.
*can be stored in an airtight container for 3 days or up to 1 month in the freezer un-iced.
