Pnina Greenberg is the First Place winner of the 
                     White Chocolate Recipe Contest. Congratulations!

        White Chocolate de Lece Tea Cake  

                                        
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Ingredients 
2 cups flour
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 cup buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
4 oz. white chocolate, approx. 1 1/2 El Rey Icoa white chocolate bars, cut into pieces
2 teaspoons vanilla


Instructions

1. Butter and lightly dust with flour a 9x5 non-stick baking loaf pan.
2. Melt white chocolate in double boiler. Allow to cool.
3. In large bowl with electric mixer, cream butter and sugar.
4. Add eggs and continue beating until light.
5. Add vanilla.
6. Separately combine flour, salt, baking powder and baking soda.
7. Add flour mixture to butter mixture, alternating with the buttermilk.
8. Pour 2/3 of the batter into the loaf pan.
9. Add cooled melted white chocolate to 1/3 of the batter and beat until smooth.
10. Pour white chocolate batter on top of the cake batter and then with a knife swirl up and down, and zig zag across to create a marble effect.
11. Back 50 minutes at 350 until toothpick in center comes out dry.
12. Allow to cool. Remove and place on oblong serving dish.

Ganache-Like Topping (optional)

1. Melt 2 oz. white chocolate, 1/4 cup heavy cream, 1/4 cup white corn syrup, and 1 tablespoon sugar. 
2. Stir until thick and allow to cool.
3. Pour over cooled cake.

Recipe Credit: Pnina Greenberg

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