B-well White Chocolate Cake
(24 Jan 2019)

B-well white chocolate cake

B-well white chocolate cake

Recipe by Mynhardt from B-well cookbook

 

3 Jumbo eggs
One and a half cups of castor sugar
Half a cup of B-well Canola oil
One cup of double cream plain yogurt
Half a cup of poppy seeds
One cup of desiccated coconut
One cup of self-raising flour
Salt


Spray two baking tins (19cm) with B-well nonstick spray. Cream the eggs and the sugar together in a mixer. Add the oil and yogurt and mix well. Add the poppy seeds, coconut, flour, and salt and mix well. Bake for 30 to 35 minutes Cream cheese and white chocolate topping.

Toppings:

200g of White chocolate
2 Teaspoons of Rosewater
250g of Cream cheese

In a double boiler melt the chocolate with the rosewater. When melted add the cream cheese. It will immediately become thick and pliable and ready to use.

 

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