Recipe from bbcgoodfood.com, April 2012
Original recipe sourced from Butter Hearts Sugar
Lemon Lime White Chocolate Mudcake
(based on recipe from Womens Weekly, Cakes Biscuits and Slices)
250 grams butter
2 teaspoons lime juice
180g white chocolate
1 1/2 cups caster sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self-raisin flour
2 eggs lightly beaten
Coconut White Chocolate Ganache
140ml can coconut cream
360 grams white chocolate
1 teaspoon lemon zest
1 teaspoon lime zest
To make the Mudcake
- Preheat the oven to 170 degrees c. Grease a round 20cm cake pan and line the base and sides woth baking paper, leaving a 2cm overhang at the top.
- Add the butter, lime, white chocolate and sugar to a medium sized saucepan. Stir all the ingredients over a low heat until smooth. Transfer in a large mixing bowl, add in milk and allow to cool.
- Add the sifted flours and the eggs to the liquid mixture, stir until combined.
- Pour the cake mixture into the prepared cake pan and bake for about 1 hour and 30 minutes, until cake tests done. Allow the cake to cool in the pan.
- While the cake is cooling make the coconut ganache.
- Turn the cake out of the pan top side up, cover with the white chocolate coconut ganache.
To make the Ganache
- Finely chop the white chocolate, combine the chocolate, lemon and lime in a medium bowl.
- Pour the coconut cream into a small saucepan and bring to the boil. Pour the hot cream over the chocolate and stir until smooth. You may need to mix over the double boiler until the white chocolate melts.
- Cover the bowl and place in the fridge for about half an hour. Stir the mixture occasionally until spreadable.
2 cups plain flour
½ firmly packed cup (100g) brown sugar
180g chilled unsalted butter, chopped
125g unsalted butter
1 cup firmly packed (200g) brown sugar
1/3 cup honey
1 ½ tablespoons pure cream (optional)
250g pecans, sliced lengthways
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
Handful of pumpkin seeds
Preheat the oven to 180c. Grease and line a 4cm deep, 21 x 30cm slice pan with baking paper, allowing the paper to extend slightly over the edges of the longer sides. Mix flour, sugar & butter in a bowl until mixture resembles damp sand. Tip into pan & press in evenly over the base. Bake for 20 minutes or until golden.
Towards the end of baking time, make the topping. Melt the butter in a heavy based pan over medium heat. Add sugar, honey, cream & stir for 2 minutes or until sugar dissolves. Bring to the boil then reduce heat to medium low & stir for a further minute. Stir in the pecans, pumpkin seeds & vanilla, then remove from the heat & keep warm.
Remove base from oven & spread warm pecan mix evenly over the top. Bake for 16-18 minutes or until topping is bubbling & deep golden. Place the pan on a rack & cool completely. Once cool, slice & store in an airtight container for up to 5 days in a cool spot.
(Cranberries also work with this)
Yield: about 36 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
225g unsalted butter, room temperature
1 cup (packed) dark brown sugar
3/4 cup white sugar
2 large eggs
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg (optional)
220g white chocolate chunks (chopped)
1 cup (120g) coarsely chopped roasted salted macadamia nuts
1.Preheat oven to 180 degrees. Line cookie sheet with parchment paper.
2.In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
3.Add the brown sugar and sugar and continue beating on medium speed for about 2 minutes.
4.Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
5.In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
6.With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
7.Scoop a generous tablespoonful of the dough and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
8.Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 – 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
9.Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.