Leigh

Ratatouille

Posted on by Leigh

Ratatouille

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 166kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 4 ripe tomatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish
  • Parmesan cheese grated, for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or frying pan over medium heat.
  • Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
  • Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  • Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
  • Taste and adjust the seasoning if needed.
  • Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
  • Serve hot as a side dish, over pasta, or with crusty bread.
    Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
21
mg
1
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
156
mg
189
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Melktert (Milk tart)

Posted on by Leigh

Melktert (Milk tart)

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 449kcal

Ingredients

Pastry Crust

  • 250 g all-purpose flour
  • 125 g unsalted butter cold and cubed
  • 50 g granulated sugar
  • 1 egg
  • a pinch of salt

Filling

  • 3 cups milk (750 ml)
  • 3 eggs large
  • 125 g granulated sugar
  • 50 g cornstarch
  • 50 g all-purpose flour
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • a pinch of salt
  • ground cinnamon for dusting (optional)

Instructions

Pastry Crust

  • In a large mixing bowl, combine the flour and a pinch of salt.
  • Add the cold, cubed butter to the flour and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the sugar and mix it into the flour mixture.
  • Beat the egg and add it to the mixture. Mix until a dough forms. If the dough is too dry, you can add a little cold water, a tablespoon at a time, until it comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

  • Preheat your oven to 180°C (350°F).
  • In a saucepan, heat the milk and cinnamon stick over medium heat until it's hot but not boiling. Remove the cinnamon stick and discard it.
  • In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract.

Assemble

  • Roll out the chilled pastry dough on a floured surface to fit a tart tin (about 23 cm or 9 inches in diameter). Line the tart tin with the pastry, trimming any excess.
  • Pour the prepared filling into the pastry crust.
  • Bake in the preheated oven for 25 minutes, or until the filling is set and the pastry is golden brown.
  • Allow the milk tart to cool to room temperature before refrigerating for a few hours or overnight.
  • Before serving, dust the top of the tart with ground cinnamon if desired.
    Enjoy your delicious South African Milk Tart!
Nutrition Facts
Melktert (Milk tart)
Amount per Serving
Calories
449
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
127
mg
42
%
Sodium
 
71
mg
3
%
Potassium
 
223
mg
6
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
10
g
20
%
Vitamin A
 
667
IU
13
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
145
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Broccoli salad

Posted on by Leigh

Broccoli salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal

Ingredients

Salad

  • 500 g fresh broccoli florets
  • 100 g red onion finely chopped
  • 100 g raisins or dried cranberries
  • 100 g sunflower seeds
  • 100 g bacon bits (optional, omit for a vegetarian version)

Dressing

  • 200 g mayonnaise
  • 30 g white sugar
  • 30 g white vinegar
  • 10 g Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Prepare the Broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  • Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes or until they are slightly tender but still crisp. Drain the broccoli and immediately place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white sugar, white vinegar, Dijon mustard, salt, and pepper until the sugar has dissolved and the dressing is well combined.
  • Combine Ingredients: In a large salad bowl, combine the blanched broccoli, chopped red onion, raisins or dried cranberries, sunflower seeds, and bacon bits if using.
  • Add Dressing: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Chill and Serve: Cover the salad bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
  • Serve: Serve chilled and enjoy your delicious broccoli salad!
    Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your meal!
Nutrition Facts
Broccoli salad
Amount per Serving
Calories
763
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
32
g
Monounsaturated Fat
 
15
g
Cholesterol
 
21
mg
7
%
Sodium
 
839
mg
36
%
Potassium
 
849
mg
24
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
826
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Grapefruit smoothie with berries with mint leaves

Posted on by Leigh

Grapefruit smoothie with berries with mint leaves

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 355kcal

Ingredients

  • 1 grapefruit peeled and segmented
  • 150 g mixed berries (strawberries, blueberries, raspberries)
  • 200 ml Greek yogurt
  • 100 ml cold water
  • 1-2 tbsp honey (adjust to taste)
  • 4-6 fresh mint leaves
  • ice cubes (optional, for a colder smoothie)

Instructions

  • Begin by preparing the fruit. Peel the grapefruit and remove any seeds. Segment the grapefruit into smaller pieces.
  • Wash the mixed berries and set them aside.
  • In a blender, combine the grapefruit segments, mixed berries, Greek yogurt, and cold water.
  • Add 1-2 tablespoons of honey to sweeten the smoothie. Adjust the amount to suit your taste preferences.
  • Tear the fresh mint leaves and add them to the blender. Mint adds a refreshing flavor to the smoothie.
  • If you want a colder smoothie, you can add a handful of ice cubes to the blender as well.
  • Blend all the ingredients until you achieve a smooth and creamy consistency.
  • Taste the smoothie and adjust the sweetness or mint flavor if needed by adding more honey or mint leaves and blending again.
  • Pour the grapefruit smoothie into glasses and garnish with additional mint leaves or berries if desired.
  • Serve the smoothie immediately while it's fresh and cold. Enjoy!
    Feel free to adjust the quantities of ingredients to suit your taste, and you can also experiment with different types of berries to create variations of this delicious and refreshing smoothie.
Nutrition Facts
Grapefruit smoothie with berries with mint leaves
Amount per Serving
Calories
355
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
8
mg
3
%
Sodium
 
64
mg
3
%
Potassium
 
699
mg
20
%
Carbohydrates
 
70
g
23
%
Fiber
 
9
g
38
%
Sugar
 
53
g
59
%
Protein
 
20
g
40
%
Vitamin A
 
3190
IU
64
%
Vitamin C
 
85
mg
103
%
Calcium
 
267
mg
27
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rainbow spring rolls

Posted on by Leigh

Rainbow spring rolls

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Servings: 12 spring rolls
Calories: 103kcal

Ingredients

Spring Rolls

  • 12 rice paper wrappers
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 carrot julienned
  • 1 cucumber julienned
  • 100 g purple cabbage thinly sliced
  • 100 g spinach leaves
  • 100 g rice vermicelli noodles cooked and cooled
  • fresh mint leaves
  • fresh basil leaves

Instructions

  • Julienne the red, yellow, and orange bell peppers, carrot, and cucumber. Slice the purple cabbage thinly. Wash and dry the spinach, mint leaves, and basil leaves. Set them aside.
  • Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Allow them to cool.
  • Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Place it on a clean, damp kitchen towel.
  • Start by adding a small handful of cooked rice vermicelli noodles to the center of the rice paper wrapper.
  • Add a few strips of each julienned vegetable (bell peppers, carrot, cucumber), some purple cabbage, spinach leaves, and a few fresh mint and basil leaves.
  • Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
  • Serve the vegan rainbow spring rolls. You can also garnish them with some extra mint or basil leaves.
    Enjoy your vibrant and delicious vegan rainbow spring rolls!
Nutrition Facts
Rainbow spring rolls
Amount per Serving
Calories
103
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
2
mg
1
%
Sodium
 
138
mg
6
%
Potassium
 
198
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
2385
IU
48
%
Vitamin C
 
52
mg
63
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asparagus salad

Posted on by Leigh

Asparagus salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 320kcal

Ingredients

Salad

  • 500 g fresh asparagus
  • 150 g cherry tomatoes
  • 100 g mozzarella cheese (mini mozzarella balls or diced mozzarella)
  • 50 g mixed greens (e.g., arugula, spinach, or lettuce)
  • 30 g pine nuts toasted
  • 1 red onion thinly sliced

Dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Wash and trim the asparagus by snapping off the tough ends.
  • Cut the asparagus into bite-sized pieces, about 2-3 centimeters long.
  • Blanch the asparagus in boiling salted water for about 2-3 minutes until they are tender but still crisp. Then, immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.
  • In a large salad bowl, combine the blanched asparagus, cherry tomatoes (halved), fresh mozzarella cheese, mixed greens, toasted pine nuts, and sliced red onion.
  • Drizzle the dressing over the salad ingredients.
  • Gently toss the salad until everything is well coated with the dressing.
  • Serve your asparagus salad immediately as a side dish or a light meal.
    Enjoy your delicious asparagus salad!
Nutrition Facts
Asparagus salad
Amount per Serving
Calories
320
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
20
mg
7
%
Sodium
 
184
mg
8
%
Potassium
 
474
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
Vitamin A
 
1443
IU
29
%
Vitamin C
 
21
mg
25
%
Calcium
 
173
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Berry Smoothie bowl

Posted on by Leigh

Berry Smoothie bowl

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 455kcal

Ingredients

Smoothie

  • 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
  • 1 ripe banana
  • 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1/4 cup dairy-free yogurt (such as almond or coconut yogurt)
  • 1 tbsp maple syrup or agave nectar (adjust to taste)
  • 1 tbsp chia seeds (optional)

Toppings (customize to your preference)

  • 2 tbsp granola (ensure it's vegan)
  • fresh berries (strawberries, blueberries, raspberries)
  • banana sliced
  • coconut shredded
  • nuts (such as almonds or walnuts) chopped
  • fresh mint leaves for garnish (optional)

Instructions

  • In a blender, combine the frozen mixed berries, ripe banana, almond milk, dairy-free yogurt, maple syrup or agave nectar, and chia seeds (if using). Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well mixed.
  • Taste the smoothie and adjust the sweetness by adding more maple syrup or agave nectar if desired.
  • Pour the smoothie into a bowl.
  • Arrange your favorite vegan toppings on top of the smoothie. You can use granola, fresh berries, sliced banana, shredded coconut, chopped nuts, or any other vegan toppings you prefer.
  • Garnish with fresh mint leaves if you like.
  • Serve immediately and enjoy your delicious vegan berry smoothie bowl!
    Feel free to get creative with your toppings and make this vegan smoothie bowl your own. It's a nutritious and satisfying breakfast or snack option.
Nutrition Facts
Berry Smoothie bowl
Amount per Serving
Calories
455
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
215
mg
9
%
Potassium
 
785
mg
22
%
Carbohydrates
 
83
g
28
%
Fiber
 
13
g
54
%
Sugar
 
48
g
53
%
Protein
 
9
g
18
%
Vitamin A
 
222
IU
4
%
Vitamin C
 
15
mg
18
%
Calcium
 
372
mg
37
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado salad

Posted on by Leigh

Avocado salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Servings: 4 people
Calories: 232kcal

Ingredients

  • 2 ripe avocados
  • 1 cucumber
  • 2 medium tomatoes
  • 1 red onion
  • 4 tsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 2 tbsp fresh cilantro or parsley chopped (optional, for garnish)

Instructions

  • Peel, pit, and dice the avocados.
  • Peel the cucumber and dice it.
  • Dice the tomatoes.
  • Finely chop the red onion.
  • In a large salad bowl, combine the diced avocados, cucumber, tomatoes, and chopped red onion.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss all the ingredients together until they are well coated with the dressing.
  • If you prefer your salad cold, cover the bowl and refrigerate for about 30 minutes before serving.
  • Before serving, you can garnish the salad with chopped fresh cilantro or parsley, if desired.
  • Serve your delicious avocado salad as a side dish or a light and healthy meal on its own.
    Enjoy your refreshing avocado salad!
Nutrition Facts
Avocado salad
Amount per Serving
Calories
232
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Sodium
 
13
mg
1
%
Potassium
 
789
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
714
IU
14
%
Vitamin C
 
26
mg
32
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

White chocolate cake

Posted on by Leigh

White chocolate cake

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 793kcal

Ingredients

Cake

  • 200 g white chocolate chopped
  • 200 g unsalted butter softened
  • 200 g granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200 ml whole milk

White Chocolate Ganache

  • 200 g white chocolate finely chopped
  • 200 ml heavy cream

For Decoration (optional)

  • white chocolate curls or shavings
  • fresh berries (e.g., strawberries or raspberries)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
  • In a microwave-safe bowl, melt the 200g of white chocolate in 30-second intervals, stirring each time until smooth. Alternatively, you can melt it using a double boiler. Allow it to cool slightly.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  • Gently fold in the melted white chocolate into the cake batter until well incorporated.
  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
  • In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the 200g of chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool and thicken slightly.
  • Place one of the cooled cake layers on a serving plate. Pour a portion of the white chocolate ganache over the top, allowing it to drip down the sides. Place the second cake layer on top and repeat with the remaining ganache. You can decorate the cake with white chocolate curls or shavings and fresh berries if desired.
  • Refrigerate the cake for at least 1-2 hours to set the ganache. Slice and serve. Enjoy your white chocolate cake!
    This white chocolate cake is sure to be a crowd-pleaser for any occasion.
Nutrition Facts
White chocolate cake
Amount per Serving
Calories
793
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
178
mg
59
%
Sodium
 
351
mg
15
%
Potassium
 
277
mg
8
%
Carbohydrates
 
81
g
27
%
Fiber
 
1
g
4
%
Sugar
 
57
g
63
%
Protein
 
11
g
22
%
Vitamin A
 
1170
IU
23
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
231
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.