White Chocolate and Summer Berry Cake

3 cups of Plain Flour
1 ½ cups of White Sugar
2 tsp Baking Soda
1tsp Vanilla Essence
1 egg
1 ¼ cups of Milk
75g of Unsalted Butter
150g White Chocolate (chopped coarsely)
200g Berries

> Pre-heat oven to approx 160-170 degrees Celsius

> Mix all dry ingredients together.

> Mix egg milk and vanilla essence together. Melt butter and leave to cool a bit and add to milk and egg.

> Mix the wet and dry ingredients together to form a batter. Don’t over mix – a few lumps are fine.

> Mix in the white chocolate and berries, just so they are mixed through.

> Pour mixture into a greased and floured 20-22cm cake tin – make sure in is not too deep (approx 3-4cm).

> Bake for about 1-1:20hr checking regularly so the outside doesn’t burn due to the high sugar content.

> Let stand and turn out.

This entry was posted on Friday, January 2nd, 2009 at 8:37 pm and is filed under Recipes and tagged with berry, cake, hobart, sam shelley, tasmania, white chocolate, white chocolate and berry cake. You can follow any responses to this entry through the RSS 2.0 feed.