Broken biscuit squares
Use up broken biscuits at the bottom of the tin to make this buttery cake. It’s glazed with a sweet ganache and topped with some British biscuit favourites
- Serves: 12 persons
- 250g unsalted butter, softened, plus extra for the tin
- 100g caster sugar
- 150g light soft brown sugar
- 2tsp vanilla extract
- 1tsp almond extract
- 1orange, zested
- 250g plain flour
- 2tsp baking powder
- 2tbsp milk
- 300g white chocolate, finely chopped
- 150ml double cream
- 30g jammy ring biscuits
- 30g chocolate sandwich biscuits
- 30g custard sandwich biscuits
Step 1Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
Step 2Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
Step 3Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside – it’ll thicken as it cools.
Step 4Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.