This delectable cake would be fit for any afternoon tea. My White Chocolate Crumble Cake composes of a crumbly and delicate white chocolate cake with an equally buttery crumble topping. This cake, despite containing white chocolate, is not sweet and I serve it with some Chantilly cream for that extra moisture as it is very crumbly which can make it feel dry.

I am a real fan of taking a cake to that extra level without decoration, a completely naked cake if you will. And adding a streusel layer to my cakes is one of my favourite things to do. It’s a tradition of the American coffee cake and it adds wonderful texture to the cake as well as great flavour.

Using cornflakes in my cooking is becoming quite the signature. Check out all my other cornflake recipes here:

90g self raising flour

50g margarine

20g granulated sugar

30g cornflakes, crushed

100g margarine

100g white chocolate

2 eggs

75g granulated sugar

130g self raising flour

3 tbsp milk

Whipped cream, to serve

Preheat the oven to 170°C. Grease and line a 20cm loose bottomed tin.

In a bowl, rub the margarine into the flour until it resembles breadcrumbs. Mix through the sugar and crushed cornflakes and set aside.

In a microwave, or over a pan of simmering water, melt the margarine and white chocolate, making sure that the white chocolate does not burn. Allow to cool. Once cool, add the eggs, sugar, self raising flour and milk and mix using an electric whisk for one minute until it forms a smooth even cake batter.

Pour enough of the cake mix to cover the base of the cake tin. Cover the batter with the crumble mixture. Add the rest of the cake batter and then sprinkle over the remaining crumble.

Bake for 30 – 35 minutes until a skewer inserted comes out clean. Serve with whipped cream.

I’m taking part in a food blogger challenge; click here to find out more