White Chocolate Cake with Passion Fruit Recipe

Instructions

1. Preheat the oven to 180C. Melt half the white chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool a little.
2. Using an electric hand whisk, beat together the butter and sugar until pale and fluffy. Then beat in the cooled, melted white chocolate. Gradually add the eggs to the mixture, mixing well each time. Don’t worry if it looks a bit curdled – it will all come together when you add the flour.
3. Fold in the flour and baking powder. Stir the remaining white chocolate into the batter, then divide between the tins. Level the surface and bake for 35 mins, covering after 20 minutes, or until a skewer inserted in the centre comes out clean. Leave the cakes to cool in the tin.
4. To decorate, lightly whip the cream. Put half on the bottom layer, spoon over half the passion fruit pulp, then top with the other layer, remaining cream, passion fruit pulp then the chocolate curls and edible flowers.