GOOEY SWEDISH WHITE CHOCOLATE CAKE

150 g butter, softened
150 g white chocolate, finely chopped
2 eggs
220 g castor sugar
pinch of salt
10 ml (2 teaspoons) vanilla essence
zest of half a lemon
150 g cake flour, sifted
frozen blueberries and icing sugar to serve

Preheat oven to 180°C.
Grease and line the base and sides of 20 cm spring-form cake tin with baking paper.
Put butter in microwave safe dish and microwave on high for 30 seconds remove and stir in chocolate until smooth.
Beat eggs and castor sugar together until pale and thick.
Beat in salt and vanilla essence and lemon zest until well combined.
Add butter and chocolate mixture and mix in with spatula until just combined then gently fold in sifted cake flour until smooth. Don’t over mix.
Pour batter into prepared tin and bake 30 – 35 mins.
Centre should be wobbly but not liquid.
Leave to cook for half hour before removing from tin and topping with blueberries and icing sugar.

Recipe and photo: Angela Landsberg