White chocolate cake

Ingredients:

• 220g unsalted butter softened
• 220g caster sugar
• 4 large eggs
• 250g self-raising flour
• 1 tsp baking powder
• 100ml whole milk
• 50g coarsely chopped pistachios
• 50g white chocolate buttons, roughly chopped

For the icing:

• 150g white chocolate
• 150g softened unsalted butter
• 150g icing sugar
• 2 drops of vanilla extract
• Handful of pistachios, finely chopped, to garnish

Method: 

1. Preheat the oven to 180ºC/350ºF. Butter and line two 8-inch cake tins.

2. Cream the butter and sugar together with an electric whisk then add the eggs one at a time, mixing well each time. Next add the flour, baking powder and milk and whisk for 1 minute, until light and creamy. Fold in the pistachios and white chocolate with a spatula.

3. Once mixed, divide the mixture between the two tins, smooth out the tops and bake for 30 minutes, or until a skewer comes out clean. Leave to cool for a few minutes then remove to a wire rack to cool completely.

4. Meanwhile, make the icing by gently melting the chocolate in a bowl over a pan of simmering water. Leave it aside to cool slightly while you cream the butter and icing sugar, then add the melted chocolate and vanilla extract. Mix it well until it becomes light and creamy.

5. Spread half the icing on one cake and then place the second one on top. Spread the rest of the icing on top and sprinkle handful of pistachios over the icing.