Features, Non-fiction
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Christmas Baking with Lorraine Pascale

I baked Lorraine’s White Chocolate & Cherry Torte with a Crème Fraiche Chantilly.

It was surprisingly easy!



Spray oil
5 oz white chocolate, snapped into small pieces
1/3 cup sugar
½ cup low fat Greek Yoghurt
6 tbsp unsalted butter
3 eggs
¾ cup self-raising flour
2 tsp baking powder
1 tsp vanilla extract

Crème fraiche Chantilly
¾ cup plus 2 tbsp low face crème fraiche
2 tbsp icing sugar
1 tsp vanilla extract
9 oz fresh cherries


1. Grease baking tin
2. Melt chocolate in microwave
3. Beat sugar, yoghurt, and butter together
4. And two thirds of beaten egg and half of flour and beat until smooth
5. Add remaining egg and flour, along with baking powder, and vanilla extract and mix
6. Fold in melted chocolate
7. Pour mixture into pan and level with a spoon
8. Bake in oven at 350 degrees for 30-35 mins
9. Meanwhile prepare crème fraiche…
10. Mix crème fraiche, sugar and vanilla extract with as few stirs as possible
11. Once cake is baked, leave to cool
12. Remove from pan and place on a serving plate
13. Spread crème fraiche Chantilly on top of cake
14. Pile cherries into center
15. Voila!

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