INGREDIENTS
300g white chocolate, chopped
300g unsalted butter, chopped
11/4 cup (185g) self-raising flour
1 1/4 cup (185g) plain flour
Finely grated zest of 2 lemons, plus 2 tbs lemon juice
5 eggs, lightly beaten
250g Greek yoghurt
3/4 cup (180ml) buttermilk
200g caster sugar
500g cream cheese, chopped, softened
1 cup (120g) icing sugar mixture, sifted
METHOD
1.Preheat oven to 160°C. Grease a 20cm x 30cm slice pan and line base and sides with baking paper.
2.Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Cool for 10 minutes (the mixture might split, but will come back together with the other ingredients).
3.Place the flours, zest, eggs, yoghurt, buttermilk and sugar in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Pour into the prepared pan and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in the pan for 30 minutes, then invert onto a wire rack to cool completely.
4.Meanwhile, place the cream cheese, icing sugar and lemon juice in a food processor and whiz until smooth. Spread the icing over the cooled cake to serve.