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PdfIngredients (cake)
185g butter, chopped 150g white chocolate, chopped coarsely 200g firmly packed brown sugar 80ml golden syrup 250ml milk 225g plain flour 75g self-raising flour 2 eggs
Ingredients (ganache)
125ml cream
300g white chocolate, chopped coarsely
Instructions:
Cake:
Preheat oven to moderately slow (160°C/gas mark 3). Grease deep 23cm round cake tin. Line base and side with baking paper.
Mix butter chocolate, sugar, syrup and milk in a pan; stir over low heat, without boiling, until smooth. Transfer to large bowl; cool for 15 minutes.
Whisk in sifted flours, then the eggs, one at a time. Pour into tin. Bake in moderately slow oven for about 1½ hours.
Let stand in tin for half an hour before cooling on a rack. Spread top and sides with white chocolate ganache.
Ganache:
Bring cream to boil in small pan. Pour over chocolate in small bowl; stir until chocolate melts. Cover. Refrigerate, stirring occasionally, for about 30 minutes or until spreadable.