I baked this blondie cake for Sillas’ birthday dinner last Friday. It was just the three of us (I still have to get used to the fact that we are ‘us three’ and not ‘us two’ anymore, and I love it) The big birthday dinner with friends was the next day. But Friday was just our little family and it was a great night.
I love how versatile this recipe is. You can add almost any fruit, berry, chocolate or nut and it’s a winner every time. This time I decided to mix roasted nuts and dark chocolate chips. The combination of nuts and chocolate is so good and roasting the nuts beforehand just makes it even better. I have a 4th of July party get together coming up and I’m thinking about making another variation of this blondie recipe with blue and red berries.
Here’s the recipe:
Ingredients:
180 g butter
180 g of white chocolate
180 g of cane sugar
3 eggs
1 vanilla pod
120 g flour
A pinch of salt
75 g chocolate chips
50 g almonds
50 g hazelnuts
Here’s what to do:
Roast the nuts in a pan on medium heat and set a side.
Melt the butter in a pan
Melt the white chocolate over a water bath
whisk eggs, sugar, flour, vanilla seeds and salt together in a large bowl.
Pour the butter into the batter and mix well. Then pour in the white chocolate and mix till you have a smooth consistency.
And finally fold in nuts and chocolate chips.
Bake at 190 degrees C for about 30 minutes.
The cake is best served cold after a few hours in the fridge.
