I love it when I walk into a café and there in the display box are generous home made fresh cakes but it doesn’t happen so often these days. Most places buy cakes from somewhere that mass produces them and often you see the same cake over and over and over. One of my favourite places to see such cakes is Pearl Café on Old Logan Road in Brisbane. The baker there has a fine eye for making a cake that entices you to break the diet and indulge.

This is the kind of cake I have tried to make for today’s blog entry.  I have made it gluten free, however it tastes just like any great cake.  I added the citrus zest and coconut to bring in that lighter texture as the icing is quite heavy. I hope it appeals to you.



300g white chocolate (I use Callebaut)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) castor sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
100g (2/3 cup) Gluten free self-raising flour
150g (1 cup) Gluten free plain flour
zest from two large lemons
150g (1 cup) of dessicated coconut

Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream
A hand full of cherries

Preheat oven to 160 degrees celsius (145 degrees celsius if fan-forced).

Grease a 20cm round cake pan and line the base and sides of the pan with baking paper.

Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.

Beat eggs with vanilla until light in colour.

Add vanilla and eggs to cooled chocolate mixture and stir until well combined.

Stir flour and coconut together in a large bowl. Grate zest of the two lemons over the dry ingredients and mix well  Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Slowly add the rest of the chocolate mixture.

Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.

Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.

The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.

Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring slowly so as not to add air bubbles. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately. I decorated the top of my cake with Cherries. I just liked the look.

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