CARAMELISED SMOKED WHITE CHOCOLATE AND LYCHEE CAKE
CARAMELISED SMOKED WHITE CHOCOLATE AND LYCHEE CAKE
Recipe
This recipe was inspired by a candle I was burning as I was conjuring up new cake concepts.
FOR THE CAKE:
100g white chocolate buttons
2 teaspoons liquid smoke
150g butter, room temperature
120g caster sugar
1 teaspoon vanilla extract
3 free-range eggs
125g spelt or all-purpose white flour
75g ground almonds
2 teaspoons baking powder
Pinch sea salt
125g full-fat unsweetened Greek yoghurt
1 can of tinned lychees, drained and cut in half
FOR THE VANILLA BEAN CREAM CHEESE ICING:
150g butter, softened
110g icing sugar
1 teaspoon vanilla extract
100g cream cheese
TO DECORATE:
Handful of white chocolate buttons
- Preheat the oven to 180C. Line a baking tray and 2 x 22cm cake tins with baking paper.
- First, make the caramelised smoked white chocolate. Combine the white chocolate with the liquid smoke and spread out evenly onto the lined baking tray. Place in the oven for 10 minutes, or until the buttons are golden in colour. Set aside to cool.
- Next, make the cake. In the bowl of an electric mixer, beat the butter and sugar and vanilla together until light and fluffy.
- Add the eggs in one at a time, waiting until each egg is fully incorporated before adding the next.
- Combine the flour, ground almonds, baking powder and salt in a bowl. In two parts, add the dry ingredients. Mix between each addition until just combined, being careful not to overmix.
- Gently fold through the yoghurt with the smoked caramelised white chocolate buttons.
- Evenly divide the batter between your two tins and dot in the lychee halves, pressing them down lightly.
- Bake for approximately 30 minutes, or until golden in colour, springy to the touch and a skewer inserted comes out clean.
- Allow to cool for 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter, icing sugar and vanilla together until pale and fluffy. Gradually beat in the cream cheese until smooth.
- Once the cakes are fully cooled, ice one layer and then place the other directly on top. Neatly ice the top of the cake and decorate with a handful of white chocolate.
- Serve at room temperature. Refrigerate in an airtight container for up to 3 days.