Gluten Free White Chocolate and Strawberry Cake
INGREDIENTS
125G BUTTER
½ CUP BROWN SUGAR
½ CUP MILK
2 EGGS
¾ CUP GLUTEN FREE SELF RAISING FLOUR
A HANDFUL OF STRAWBERRIES, CUT INTO QUARTERS
100G OF WHITE CHOCOLATE, CUT INTO SMALL BITS
FOR THE WHITE CHOCOLATE GANACHE
100ML THICKENED CREAM
200G WHITE CHOCOLATE, BROKEN INTO SMALL PIECES
YOU’LL ALSO NEED
SOME WHITE CHOCOLATE, TO CREATE SHAVINGS
3 WHOLE STRAWBERRIES, CUT INTO HEARTS
Let’s get cooking!
STEP ONE
Preheat your oven to 180ºC. Using an electric mixer with the paddle attachment, cream the butter and brown sugar until light and fluffy.
STEP TWO
Add the milk and eggs and beat until well combined. Add the gluten free self raising flour and beat gently until combined. Fold through the quarted strawberries and white chocolate bits. Pour into a lined 20cm round baking tin. Bake at 180ºC for 40 to 50 minutes, or until a skewer comes out clean. Remove from oven and allow to cool in the baking tin.
STEP THREE
To make white chocolate ganache, bring the 100ml of thickened cream to just under boiling point. Take off the heat and stir in the chocolate until melted and a smooth sauce forms. Set aside. While the ganache cools down, shave some white chocolate. Place the block of white chocolate on a chopping board so the flat surface faces you. With a large flat knife perpendicular to the chocolate, run the knife along the chocolate with light pressure to create shavings. Place these shavings in the fridge until you are ready to decorate.
STEP FOUR
Once the cake has cooled. Pour over the white chocolate ganache and spread over the cake with a palette knife. Coat the cake with the white chocolate shavings, then top with the strawberries. I had a few parsley flowers in my garden that were so pretty, so added these as well – but they are purely optional, and for pure prettiness!
Serves 6. Best served with a hot cup of tea or coffee.
Recipe @
http://www.thekawaiikitchen.com/gluten-free-white-chocolate-and-strawberry-cake/
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