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
- 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)
- 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.