Ingredients
portions
For the cake
- 175 gram white caster sugar
- 175 gram butter (unsalted – room temperature)
- 4 medium eggs (room temperature)
- 1 tsp lemon zest
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp yoghurt (room temperature)
- 250 gram flour
- mango and passion fruit flavouring (to taste)
For the white chocolate buttercream*
- 300 gram white chocolate
- 500 gram butter (unsalted – room temperature)
- 150 gram icing sugar
- 1 tsp vanilla extract (or mango and passion fruit flavouring)
- food colouring (if desired)
Equipment
- 20×30 cm / 8x12 inch rectangular baking tin
- Piping bag
- Nozzle (e.g. Wilton 2d)
INSTRUCTIONS (how to make this recipe):
Making the cake
- Preheat the oven to 180 degrees Celsius/360 Fahrenheit top and bottom heat. Grease the tin and/or cover with parchement paper.
- Beat the caster sugar and butter for about 5 minutes until light and fluffy.
- Add the eggs one at a time. Add the lemon zest, baking soda, baking powder and yoghurt. Add the flour a little at a time, then the flavouring to taste.
- Pour the mixture into the tin.
- Bake in the oven for about 30-45 minutes until cooked through. You can test with a skewer, if it comes out clean the cake is done.
- Allow the cake to cool for 30 minutes, then turn so the smooth side is on the top and allow to cool completely.
Make the buttercream
- Melt the white chocolate au-bain marie and allow to cool to room temperature.
- Beat the butter, icing sugar and vanilla extract (or flavouring) with a hand mixer or electric mixer for about 10 minutes until the buttercream is white and fluffy.
- Fold the melted chocolate into the buttercream.
- Divide the buttercream into bowls and add the food colouring. Transfer the coloured cream to piping bags with different nozzles and decorate the cake with flowers.
- Cut the cake into slices and enjoy!
Good to know:
*These quantities will give you more than enough buttercream. Any left over can be frozen. You can choose to use all the flowers with buttercream or some or all of them with royal icing. If you use royal icing, follow the instructions on the packet.
** Tip: Always keep some white buttercream aside to lighten the colours if you have added a little too much food coloring.
Nutrition information per portion
Calories: 740kcal | Carbohydrates: 58g | Proteins: 6g | Fats: 55g | Saturated fats: 34g
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.