Ingredients
- 200 g butter plus extra for greasing tin
- 300 g good quality white chocolate chopped
- 3 medium eggs
- 150 g caster sugar
- 1/2 tsp pure vanilla extract
- 200 g plain flour sifted
- Pinch of salt
- 1 tbsp grated orange zest
- 100 g dried cranberries
- icing sugar for dusting
Servings:
Instructions
- Heat the oven to 180 C, Gas 4. Lightly butter an 18x28 cm baking tin and line the base with greaseproof paper.
- Set a heatproof bowl over a pan of barely simmering water, and add the butter plus 150g of the white chocolate. Whisk well until smooth then remove from the heat and allow to cool slightly.
- In a separate bowl beat together the eggs, sugar and vanilla until pale. Beat in the melted white chocolate mixture.
- Gently fold in the sifted flour and salt with a large metal spoon. Then add the remaining chopped chocolate, orange zest and 75g of the cranberries. Pour into the lined baking tin and sprinkle the remaining cranberries on top.
- Bake for 20 minutes until the top is firm and the inside is still a bit soft, Leave to cool in the tin then cut into 12 pieces, smaller if preferred. Dust with icing sugar and serve.
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