Ingredients (serves 8)

• 200g White chocolate (I used Aldi brand)
• 200g salted butter
• 1 cup Raw/brown sugar
• 1 cup plain flour
• 1 cup self raising flour
• 2 Room temp Eggs
• 1 tsp baking soda (bi-carb)

Method

1. Break up white chocolate, butter and sugar into a deep saucepan. Melt over low-medium heat. Stirring occasionally until combined into a thick sauce. Set aside for 20 minutes to cool. Preheat oven to 160 degrees. (Temp is important).
2. Put eggs in wet mixture one at a time and whisk briskly until completely dissolved. Sift all dry ingredients together in a bowl (flour, self raising flour and baking soda). Put dry ingredients into the wet mixture and start mixing. (I did this completely by hand but it would work well with a stick mixer also). Whisk briskly if doing by hand and try to get as many lumps as you can out. It's ok to have a few tiny ones left.
3. Grease round cake tin and line with baking paper. Pour mixture into cake tin and put in oven for 50-60 minutes.
4. Cake is cooked when risen, slighty browned and a skewer comes out clean. Leave in cake tin until luke warm then carefully turn out onto a cooling rack until completely cooled. Store in air tight container will keep for around 4 days.

Notes

Double the ingredients to make 2 layers and put some caramel or freshly whipped cream in between the layers. Top the cake with caramel, or whipped cream.