Here’s a recipe for our Eid cake for Eid al-Fitr 2017. The white chocolate ganache is delicious and the gold crunch sprinkles add a special touch to the cake.

Serves 16 | Preparation Time: 15 Minutes | Cooking Time: 35 minutes

Ingredients Required:

  • 250g Unsalted Butter (softened)
  • 250g Caster Sugar
  • 250g Self Raising Flour
  • 4 Medium Free Range Eggs (lightly whisked)
  • 1 teaspoon Baking Powder
  • 300g White Chocolate (broken into chunks)
  • 150ml Double Cream
  • Cake Writing Tube
  • Gold Crunch Cake Sprinkles (or similar)

Method:

  • Grease and line two round cake tins.
  • Preheat oven to 180C/160C Fan/350F/Gas Mark 4.

To make the cake

  • Add the butter and sugar to a large bowl and whisk until smooth and creamy.
  • Add the eggs gradually to the butter/sugar mix and whisk well until light and fluffy.
  • Sift the flour and baking powder into the bowl, and fold the dry ingredients into the wet ingredients until the cake mix is smooth.
  • Split the cake mix equally between the two cake tins and spread evenly.
  • Bake for 20-25 minutes, or until golden brown and a skewer inserted in the centre of the cakes comes out clean.
  • Leave to cool

To make the white chocolate ganache topping

  • Melt the white chocolate chunks by placing in a heatproof bowl over a pan of simmering hot water.
  • Add the double cream, and whisk until smooth and silky.
  • Remove from heat and allow to cool.

Assemble the cake

  • Place one cake onto a large plate/cake board (with the bottom of the cake facing upwards), and top with an even layer of the white chocolate ganache.
  • Place the other cake over the first cake (with the bottom of the cake facing downwards). Top with the remaining ganache, and smooth using a large palate knife. Chill in the fridge for 30 minutes.
  • Decorate the cake with the gold crunch sprinkles around the cake, and write ‘Eid Mubarak’ in the centre.

Enjoy 🙂

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