Better Homes And Gardens White Chocolate Cherry Shortbread

Serveware, Petal, Dishware, Flower, Pink, Saucer, Teacup, Coffee cup, Cup, Flower Arranging,

Preparation Notes: 45min, plus cooling and chilling

Cooking Notes: about 1hr

Makes: 10

Prep Time: 0 hours 45 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 45 mins

For the cake

175 g (6oz) unsalted butter, softened, plus extra to grease

100 g (3 ½oz) white chocolate, chopped

175 g (6oz) caster sugar

300 g (11oz) plain flour

2 tsp. baking powder

4 medium eggs, lightly beaten

finely grated zest and juice of 1/2 large orange

200 g (7oz) parsnips, peeled and coarsely grated

For the decoration

175 g (6oz) white chocolate, chopped

For the icing

150 g (5oz) unsalted butter, softened

250 g (9oz) icing sugar

finely grated zest and juice of 1/2 large orange, keep seperate

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Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) round cake tin with baking parchment.
For the cake, melt the chocolate in a heatproof bowl set over a pan of simmering water. When melted and smooth, take bowl off heat and set aside to cool for 15min.
In a freestanding mixer or large bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy – about 5min. Sift flour and baking powder into a separate bowl and set aside.
With the motor running, gradually add eggs to the butter mixture (adding a tablespoon from the flour bowl if the mixture looks as if it might curdle). Fold in remaining flour mix, orange zest and juice, grated parsnips and the melted chocolate.
Scrape cake mixture into the prepared tin, level the surface and bake for 55min or until a skewer inserted into the centre comes out clean. Leave to cool for 10min in the tin before removing and cooling completely on a wire rack.
For the decoration, line a large baking sheet with baking parchment. Melt the white chocolate as before. When smooth, spread the chocolate on to the lined sheet in two rectangles roughly 35.5cm x 7.5cm (14in x 3in). Chill for 10min.
Using a large, non-serrated knife, trim the edges of the rectangles to neaten, then cut across them in parallel lines to make small strips about 3cm (11/4in) wide (if too much chocolate sticks to the knife, chill sheet for a further 2min). If you like, trim one end of each strip at an angle, then chill until completely solid.
When the cake is cool, make the icing. In the freestanding mixer or using a handheld electric whisk, beat the butter until completely smooth. Sift in the icing sugar and add orange zest. Starting slowly to avoid a cloud of icing sugar, beat until smooth. Add enough orange juice to get an icing that has a good spreading consistency – about 1tbsp. Set aside.
To assemble, split cake in half horizontally and spread just under half the filling over the top of the base. Top with the second half of the cake, then spread most of the rest of the filling over the top in a neat, even layer.
Use remaining filling to spread a scant covering over the side of the cake (to act as glue). Stick chocolate shards on to the side, overlapping slightly. Serve cake in slices.

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To store

Any leftover cake will keep in the fridge for up to 2 days. Allow to come up to room temperature before serving.

Per Serving:

Calories: 712
Fibre: 3 g
Total carbs: 83 g
Sugars: 60 g
Total fat: 38 g
Saturated fat: 23 g
Protein: 8 g

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