Bread and Better
Wednesday, 7 December 2016
Orange, Cranberry and White Chocolate Cake Bites
Christmas is nearly here! And what better way is there to celebrate than by lots of cake eating cake! I call these treats 'bites', although, really, they are a little bigger than that (what can I say, I'm greedy), so if you would like a daintier cake, feel free to cut slightly smaller rectangles.
Makes 16 bites.
For the bites:
120g self raising flour
1 teaspoon baking powder
2 large eggs
120g unsalted butter, softened
Zest of one orange
100g white chocolate chips
75g died cranberries (I used Sainsbury's orange cranberries)
For the filling/topping:
4 tablespoons marmalade
50g white chocolate
32 dried cranberries
Pre-heat the oven to 170 degrees c.
Line a rectangle baking tray (around 20cm x 30 cm) with some grease-proof/baking paper.
Beat the butter, sugar, flour, baking powder and eggs in a free standing mixer (or using a hand-held electric whisk), using the paddle attachment, until well combined.
Fold the chocolate chips, orange zest and dried cranberries into the batter and then pour it into the prepared tray.
Smooth the batter out until it evenly fills the tin and then bake it for around 15 minutes or until the crust is a light golden brown and a knife comes out clean when inserted into the centre.
Leave the sponge to cool slightly in the tin before removing and placing on a wire rack to cool completely.
When the sponge is cool, cut it into 32 small rectangles (they don't have to me mega even, mine weren't).
Spread marmalade on top of 16 of the sponges and the top with the other 16, so you get little sandwiches.
Melt the white chocolate and then drizzle it over the top of the sandwiches.
Add 2 dried cranberries to each of the cake bites and then leave the chocolate to set for 30 minutes, before serving.
These cakes will keep for a couple of days, stored in an air-tight container at room temperate.