Frosted white chocolate Easter cake

• butter↗250g g

  plus a little extra for greasing

• white chocolate↗140g g

  broken into pieces

• milk↗250ml ml
• 1 tsp vanilla extract↗
• self-raising flour↗250g g
• ¼ tsp bicarbonate of soda
• caster sugar↗300g g
• large eggs↗2

  lightly beaten

• tub Philadelphia cheese300g g
• butter↗85g g

  softened

• icing sugar↗100g g

  sifted

• mini eggs

  to decorate (or use 50g/2oz chopped hazelnuts)

Step-by-step instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.

2. 2

   To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.