I really do love travelling. Kristian and I have already been in London for almost three months. We have absolutely enjoyed being able to go for drives or catch planes and trains to new and exciting places.
Our recent trip to Scotland was amazing. We met some lovely people, saw some beautiful things and ate some delicious food.
But as much as we love to travel, we also really love coming home. ‘Home’, at the moment, is London. After our Scottish road trip it was such a nice feeling to walk into our little apartment.
For me, one of the best things about coming home from a trip away is that I get my kitchen back! Whilst it is so nice to go out to cute, little cafes and restaurants, this does wear thin after a while and I am always eager to get back to baking and cooking!
I made this cake yesterday after coming across some lovely, fresh blueberries at the market. It is a really moist cake. The freshness of the blueberries and the richness of the white chocolate compliment each other perfectly.
I only made a small quantity of white chocolate ganache as I didn’t want it to overwhelm the subtlety of the blueberries and it was just the right amount. Make sure you top it with some extra blueberries as they add lovely bursts of freshness to every mouthful!
400g self raising flour
350g caster sugar
1 ½ cups milk
200g unsalted butter, melted
150g white chocolate, roughly chopped
150g fresh blueberries
For the white chocolate ganache:
150g white chocolate
Preheat the oven to 180˚C fan-forced. Grease and line a 20cm round, 9-10cm deep cake tin.
In a large bowl sift flour and sugar together, three times. Add the eggs and milk and mix.
Slowly pour in the melted butter and stir until smooth and well combined.
Fold through the white chocolate and the blueberries, being careful not to squish the berries.
Pour mixture into prepared cake tin and bake for 60-65 minutes, until a skewer inserted comes out clean.
While the cake is cooling, make the white chocolate ganache. In a heatproof bowl, add the cream and chocolate. Place the bowl over a pot 1/3 full of boiling water. Keep the pot on a low flame so the water simmers. Stir the chocolate and cream together until the chocolate melts and you are left with a deliciously silky ganache.
Once the cake and ganache are cool, spread it over the top of the cake. Finish with extra blueberries, piled up in the centre.