Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Part 1: Base vanilla cake
- 155 g plain flour
- 190 g castor sugar
- 5 ½ g baking powder
- 3 g bicarb soda
- 1 g salt
- 130 g milk
- 80 g water
- 70 g grapeseed (or neutral tasting) oil
- 1 large free range egg
- 8 g white vinegar
- 2 g vanilla paste (we use Heilala)
Part 2: Top Blondie
- 4 large free range eggs
- 410 g brown sugar
- 260 g plain flour
- 5 g salt
- 4 g baking powder
- 270 g unsalted butter
- 250 g good-quality white chocolate (we use Cuvée)
- 10 g vanilla paste
- Sea salt flakes, to finish
Method
Part 1: Base vanilla cake
Preheat a fan-forced oven to 185 degrees Celsius.
Grease and line a 22 or 23-centimetre springform cake tin with baking paper.
Sift and whisk all dry ingredients together in a large bowl.
In a separate bowl, combine all wet ingredients and whisk until smooth.
Combine wet ingredients with dry ingredients and whisk until smooth.
Pour cake batter into lined cake tin, ensuring you add every last little bit of cake batter with a rubber spatula.
Place in the oven on a middle-level rack and bake at 185 degrees for 30 minutes. Use a wooden skewer to test doneness. It should be slightly sticky when the skewer is inserted into middle of cake.
Once cooked, remove cake from the oven and cool for 10 minutes but don't remove from the cake tin.
Part 2: Top Blondie
Preheat a fan-forced oven to 195 degrees Celsius.
Sift and combine the dry ingredients (plain flour, salt and baking powder).
Gently melt the butter and white chocolate together. Do not heat past 50 degrees Celsius.
In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs and brown sugar together on medium speed until well combined, but do not whip.
Drizzle the chocolate mixture into the sugar mixture with the paddle on speed 1.
Add the dry ingredients into the chocolate and sugar mixture and mix with the paddle on speed 1 until smooth and well combined.
Pour blondie mix onto the top of the previously baked vanilla cake and sprinkle the sea salt flakes over the top.
Place the cake tin back in the oven on the centre rack and bake for 40 minutes. It should be set on top but quite gooey on the inside.
Remove the cake from the oven and cool in the tin for 45 minutes. Cut and serve immediately for a saucy texture, or allow to cool to room temperature before cutting for a more set texture. Keeps for up to two days stored in an airtight container.
