For the white chocolate ganache

For the broken biscuits

  • 30g jammy ring biscuits
  • 30g chocolate sandwich biscuits
  • 30g custard sandwich biscuits


  • STEP 1

    Heat 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 2

    Add 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 3

    Meanwhile, 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 4

    Spread 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.

Recipe tip

If you’re baking for a birthday this is a great alternative to a layered cake. You could use the broken biscuits to write a birthday or celebratory message.

Goes well with


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