James Martin’s Hazelnut Frosted White Chocolate Cake

We were delighted to announce earlier this month the winner of the ‘Guess the weight of our Cake’ competition!

For those of you who may have missed the announcement on Twitter, the winning entry was from ESP Enigma, one of the leading independent manufacturers and converters of disposable tissue products in the UK.  Based in Malvern, Worcestershire the company was formed in 1990.  They supply products to wholesale distributors serving the Away from Home (non-consumer) market in the janitorial, hotel, restaurant, facilities management, catering, industrial and healthcare sectors (http://www.espenigma.com).


ESP were thrilled with the news that they’d won a whole day’s venue hire at The Stables Conference Centre, to include our ‘Lovely ‘n’ Local buffet.

Believe it or not, the actual weight of the cake (prior to being devoured by my family) was a whopping 1.9kg (how did I get it out of the oven??). ESP Enigma were just 100g out with their guess of 1.8kg.

For any of you who’d like to know what a 1.9kg cake tastes like, here’s the recipe – enjoy – but perhaps don’t eat it all at once…Please share any photos of your creations with us on Facebook and Twitter.

James Martin’s Hazelnut Frosted White Chocolate Cake: Serves 10. Prep 10 mins plus cooling. Cook: 1 hour

250g/9oz butter plus a little extra for greasing
140g/5oz white chocolate, broken in to pieces
250ml/9fl oz milk
1 teaspoon vanilla extract
250g/9oz self raising flour
1/4 teaspoon bicarbonate of soda
300g/10oz caster sugar
2 large eggs, lightly beaten
300g tub Philadelphia
85g/3oz butter, softened
100g/4oz icing sugar, sifted
50g/2oz hazelnuts, finely chopped

  1. Heat oven to 160C/fan140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin then bake for 1hr, or until the cake is golden and a skewer inserted in the centre come out clean. Cool in the tin. (Once cool, the cake can be wrapped in cling film and foil, the frozen for up to 1 month).
  2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Fold in most of the nuts, spread over the cake, then scatter  over the remaining nuts to finish.IMG_5039