Ingredients Makes 9 squares Preparation time 10 minutes Cooking time 30-35 minutes plus cooling Cake 50g (1¾oz) butter, softened 50g (1¾oz) Fairtrade granulated sugar 1 tsp Fairtrade vanilla extract 2 medium eggs 100g (3½oz) self-raising flour 200g (7oz) Fairtrade white chocolate, finely chopped 100g (3½oz) walnuts, chopped Topping 200g (7oz) Fairtrade white chocolate 50g (1¾oz) walnuts for decoration, chopped
Method Preheat the oven to 160°C/325°CF/Gas Mark 3. Grease a high-sided 16cm (7in) square tin with butter. Line it with a strip of greaseproof paper and set it aside. Cream the butter, sugar, and vanilla on a bowl with an electric beater until smooth and creamy. Add the eggs one by one, beating well after each addition. Fold in the flour, then the chocolate and the walnuts. Spread the mixture in the tin and bake for 30-35 minutes or until set. Cool in the tin for 10 minutes before turning out. For the topping, melt the white chocolate in a bowl placed gently over simmering water, then pour it over the cooled cake. Allow it to set before decorating with walnuts and cutting in to squares. Tip - You may find the white chocolate cakes are already sweet enough without the icing. Recipe by Monica Tai from West Chinnock Primary School Cookery Club – The Fairtrade Everyday Cookbook