- 250g butter, plus a little extra for greasing
- 140g white chocolate, broken into pieces
- 250ml milk
1 tsp vanilla extract
- 250g self-raising flour
- ¼ tsp bicarbonate of soda
300g caster sugar
- 2 large eggs, lightly beaten
For the frosting
- 300g tub Philadelphia cheese
- 85g butter, softened
- 100g icing sugar, sifted
- mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)
- Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
- To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.