Ingredients
- 185g (6oz) soft unsalted butter
- 185g (6oz) caster sugar
- 3 free-range eggs, lightly beaten
- 1tsp vanilla extract
- 185g (6oz) self-raising flour
- 1tsp baking powder
- Pinch of salt
- 75g (2½oz) white chocolate,grated
- Strawberries and raspberries
- Chocolate eggs
- Icing sugar, to dust
Method
- Heat the oven to 180°C (gas mark 4). Grease a ring tin or bundt tin. Put all the ingredients (except the berries, icing sugar and chocolate eggs) in a large bowl and beat with a wooden spoon or hand-held electric beaters until just combined. Don't beat the batter too much - just long enough to make it smooth.
- Spoon the batter into the tin, smooth the top and bake for 30-35 mins or until risen and golden. A skewer, when inserted into the centre, should come out clean.
- Cool in the tin for 5 mins, then turn out onto a wire rack to
cool completely. To serve, dust the cake with icing sugar and fill
the centre with strawberries, raspberries and chocolate eggs.
Top tips
Do ensure the butter is softened at room temperature first, as this makes it easier to beat.
