I recently visited Amy’s Place in Torrin on the Isle of Skye. A lovely little tea room with amazing views of Bla Bheinn. Whilst I was there I purchased a jar of Butterscotch Sauce from The Wee Dairy from the Isle of Gigha. So this week I decided to create a cake to compliment the sauce. Here is my recipe for White Chocolate and Butterscotch Cake.
White Chocolate and Butterscotch Cake
Ingredients:
Cake:
225g Stork
225g Self Raising Flour
1 teaspoon baking powder
100g Golden Caster Sugar
100g Light brown sugar
4 large eggs
1 teaspoon vanilla extract
100g white chocolate chips
Filling:
Butterscotch Sauce (shop bought is perfect)
Icing sugar for dusting
Method:
Heat the oven to 160c fan.
Grease an line 2 x 20cm cake tins.
Put all the cake ingredients except the chocolate into a bowl and mix until 
smooth and creamy.
Gently stir in the chocolate chips
Divide the mix evenly between the two tins and cake for 20-25 minutes.
Remove from the oven when baked and leave in the tins for 5 minutes before turning out onto cooling racks.
When the cakes are cooled cover the top of one with Butterscotch
sauce. Be generous and indulgent with the sauce. Sandwich the second sponge on top of the sauce. Dust the top of the cake with icing sugar.
There you have it, White Chocolate and Butterscotch Cake.
