Try this White Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 180C/350F/gas 4. Grease and line a 23cm spring form cake tin. Place the butter and sugar in a bowl and beat until light and creamy. Gradually add the eggs and beat well. Stir in the buttermilk and 75ml of the dessert wine. Sift the flours into the mixture and then add the cooled melted chocolate. Spoon the mixture into the prepared cake tin and bake in the oven for 1 hour 20 minutes or until a skewer poked into the middle of the cake, comes out clean. Leave the cake to cool for 10 minutes, pour over the remaining wine. To make the topping, put the nuts into a heavy based frying pan, dry fry for a few minutes until golden, transfer to a plate. Put the apricot jam, ginger and ginger syrup into the pan, heat gently and simmer for a couple of minutes. Add the fruit and nuts and mix everything together. Spoon onto the top of the cake and drizzle over the white chocolate.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 8 servings | ||
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Calories: 621 | ||
Calories from Fat: 294 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 457.9mg | 141 % | |
Sodium 517.3mg | 18 % | |
Potassium 212.7mg | 6 % | |
Total Carbohydrate 66.7g | 20 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 65.7g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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